Special Al Pastor Marinade Recipe
Savor the simplicity of oven-baked al pastor by marinating pork with achiote and spices. Skewer pork and pineapple, bake until charred, and assemble on tortillas with toppings for a tasty meal.
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Calories: 400kcal
Servings: 10
Equipment
- Cutting Board and Knife
- Large Dish or Bowl
- Medium bowl
- Wooden Skewer
- Plastic Wrap
- Refrigerator
- Oven
Ingredients
- 1 centimeter Pork Shoulder
- 2 tbsp Achiote Paste
- 1 tbsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Oregano
- 1 tsp Cumin
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 tbsp Vinegar
- 1/4 cup Pineapple Juice
- Sliced pineapple
- Tortillas
- Sliced Onion
- Fresh Cilantro
- Salsa
- Diced Avacado
- Lime Wedges
Instructions
- Slice pork shoulder into 1-centimeter (¼ in) slices and place in a large dish.
- In a medium bowl, mix achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice until smooth.
- Pour marinade over pork slices, toss to coat, cover with plastic wrap, and refrigerate for 2 hours to 3 days.
- Place pineapple slices on the baking sheet. Skewer them with a wooden skewer through the middle.
- Thread pork slices onto the skewer, leaving a 1-inch gap at the top. Add another pineapple slice on top.
- Bake for approximately 1½ hours until pork is slightly charred and deep red.
- Rest meat for 10 minutes, then carve thin slices of pork and roasted pineapple.
- On tortillas, place pork, pineapple, onion, cilantro, salsa, and diced avocado.
- Serve assembled tacos with lime wedges.
Notes
I recommend making the marinade when you're meal prepping for the week ahead of time if you want to marinate something later on.
Nutrition
Serving: 1g | Calories: 400kcal | Carbohydrates: 35g | Protein: 20g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 800mg | Potassium: 500mg | Fiber: 5g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 80mg | Iron: 3mg