Tacos Al Pastor
- Prep Time: 2 hours
- Cook Time: 20 mins
- Total Time: 2 hours 20 minutes
- Yield: 4-10 1x
- Category: Main
- Cuisine: Mexican
Ingredients
Scale
- 1.5 – 3 pound pork roast
- 3 guajillo chiles
- 1 ancho chile
- 1 cup pineapple juice
- 1 tablespoon apple cider or red wine vinegar
- 1 teaspoon each: cinnamon, oregano, black pepper, salt
- 1/2 cup chopped onion
- 5 cloves garlic
- 1/2 teaspoon achiote (annatto) powder
- For Serving:
- Corn tortillas
- Fresh cilantro, diced onion
- Pineapple spears or chunks
Instructions
- Rehydrate the peppers by soaking in very hot water for 20 minutes. Discard stems and seeds. Put the peppers in a blender with everything but the pork. Whizz it until it’s smooth.
- Pour over your pork roast and cook it one of three ways:
- Grill: slice the meat thinly, marinate up to 4 hours and grill it with fresh pineapple spears over a hot fire.
- Crock pot: put the whole roast and marinade in there and cook on low for 8 hours until it’s falling apart. Add some pineapple chunks in the last hour.
- Bake: marinate whole roast up to 24 hours and roast at 350 degrees F, covered, until tender (2-4 hours depending on size). Shred it, add pineapple chunks and stick it under the broiler for a few minutes to crispy it up.
Notes
Remember that pineapple is a natural meat tenderizer. Fresh juice has much more of the active enzymes and can over-tenderize meat if left too long. A whole big roast will be fine marinating overnight, but small pieces of meat will disintegrate in that time. Four hours is enough. Using canned or jarred (pasteurized) juice, you needn’t worry about over- marinating.
Find it online: https://hilahcooking.com/how-to-make-tacos-al-pastor/