Ingredients
for 10 servings
-
5 lb boneless pork shoulder (2 kg) -
3 tablespoons achiote paste -
2 tablespoons guajillo chili powder -
1 tablespoon garlic powder -
1 tablespoon dried oregano -
1 tablespoon cumin -
1 tablespoon salt -
1 tablespoon pepper -
¾ cup white vinegar (175 mL) -
1 cup pineapple juice (240 mL) - 1 pineapple, skinned and sliced into 1-inch (2 cm) rounds
For Serving
- 10 small corn tortillas
- 1 white onion, finely chopped
-
1 cup fresh cilantro, finely chopped (40 g) -
1 cup salsa (260 g) - 1 avocado, diced
- 2 limes, cut into wedges
Special Equipment
- 1 thick wooden skewer, trimmed to the height of your oven
Nutrition Info
Shop ingredients with-
Calories
537
-
Fat
30g
-
Carbs
19g
-
Fiber
3g
-
Sugar
3g
-
Protein
47g
Estimated values based on one serving size.
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Preparation
- Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
- Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
- Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
- To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
- Enjoy!
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Tips
-
Jacob Montoya
I Built an Al Pastor Skewer pan out of stainless steel, totally worth the effort, I would suggest leaving it in the oven for 2-1/2 - 3 hours though, otherwise the meat is raw towards the center.
2018-07-27T18:10:39Z Helpful (29) -
Matt Wascak
While its nice to have the pineapple at the base, the juices cook off from the cut pineapple and it breaks down causing the tower to tip over. Useing a large sweet potato cut in half as the base keeps the meat upright throughout the entire cook process.
2018-09-23T14:06:17Z Helpful (23) -
Mauricio Muniz
I used orange juice instead of pineapple juice. Just like they use in Mexico across the border. Also Salsa Taquera from Del Monte goes better than the green salsa. You can find the Salsa at Walmart.
2018-11-22T23:40:40Z Helpful (21) -
Célestine Celly
Worth the effort! Mine didn’t stand up properly in the oven though...
2018-06-14T16:04:58Z Helpful (21)
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