96% would make again
Mexican-style Pork Tacos (Tacos Al Pastor)
featured in 5 Recipes For Your Next Taco Tuesday
It’s Taco Tuesday! Or maybe it’s taco ANYday because let’s face it: there’s never NOT a good day to eat a taco. But you don’t want something basic. You want the real deal, and we’re here to make that dream come true. With our super flavorful tacos al pastor, you’re going to feel like you’re at a food truck on a beach, chowing down on some of the best eats around.
Tasty Team
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 (40 g), finely chopped
- 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
- Calories 597
- Fat 32g
- Carbs 29g
- Fiber 5g
- Sugar 10g
- Protein 48g
Estimated values based on one serving size.
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!
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 (40 g), finely chopped
- 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
- Calories 597
- Fat 32g
- Carbs 29g
- Fiber 5g
- Sugar 10g
- Protein 48g
Estimated values based on one serving size.
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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