Al Pastor Tacos

Al Pastor Tacos

Prep Time: 30 Minutes Marinate Time 3-5 Days Cook Time: 1 hr 30 minutes Servings: 12

Ingredients

8 lb. pork shoulder with or 5lb without bone

3 Tbsp achiote paste (recipe attached if you can’t find it in the store)

2 Tbsp guajillo chili powder

1 Tbsp garlic powder

1 Tbsp oregano

1 Tbsp cumin

1 Tbsp salt

1 Tbsp pepper

¾ c white vinegar

1 c pineapple juice

1 fresh pineapple, skinned and sliced

Serve with

Corn Tortilla

1 white onion, finely chopped

1 c fresh cilantro, finely chopped

Sliced radishes

Shredded Green Cabbage

Salsa

Instructions

Slice the pork shoulder into thin slices and place them in a large bowl.

In a non-metallic bowl, combine all the seasonings, vinegar, and pineapple juice. Stir until smooth.

Pour the marinade over the pork and toss until all the pork is coated with the marinade. Place the pork in a resealable plastic bag in the refrigerator for 3-5 days, turning it over daily.

Preheat the oven to 350 degrees Fahrenheit.

Line a baking sheet with parchment paper or foil and place a couple of slices of pineapple on the bottom center. You can use a wooden skewer or a metal BBQ vertical skewer (much easier to use).

Remove the pork from the refrigerator and push each layer over the skewer, one after another. Leave room to put pineapple slices on top of the pork.

Bake the pork for 1 hour 30 minutes, until charred on the outside or deep red.

Allow the meat to rest for 10 minutes before slicing.

Carve off thin slices of pork and pineapple.

Serve immediately with corn tortillas, onion, cilantro, radishes, cabbage, and salsa.