Tacos Al Pastor Recipe! Recipe by Mike Green
Cooking Instructions 2 hr 30 min 1 Marinate the Pork Blend together dried chilies, pineapple juice, vinegar, garlic, onion, oregano, cumin, and achiote paste into a smooth marinade. Slice pork thinly and coat it well with the marinade. Cover and refrigerate for at least 4 hours (overnight works best). 2 Prepare the Grill/Spit If using a vertical grill (trompo or shawarma-style spit), stack the marinated pork slices evenly, adding pineapple slices in between layers. If cooking at home, you can also use a grill pan or oven by laying the marinated pork slices flat. 3 Cook the Pork Grill or roast until the pork is fully cooked, slightly charred, and caramelized on the edges. This usually takes about 1.5–2 hours on a spit or 20–30 minutes in the oven, depending on thickness. 4 Slice and Assemble Thinly slice the cooked pork directly from the spit or pan. Warm corn tortillas and fill them with the pork. 5 Top and Serve Add chopped onion, cilantro, pineapple chunks, and a squeeze of lime. Serve hot with your favorite salsa. 1 Marinate the Pork Blend together dried chilies, pineapple juice, vinegar, garlic, onion, oregano, cumin, and achiote paste into a smooth marinade. Slice pork thinly and coat it well with the marinade. Cover and refrigerate for at least 4 hours (overnight works best). 1 Marinate the Pork Blend together dried chilies, pineapple juice, vinegar, garlic, onion, oregano, cumin, and achiote paste into a smooth marinade. Slice pork thinly and coat it well with the marinade. Cover and refrigerate for at least 4 hours (overnight works best). 2 Prepare the Grill/Spit If using a vertical grill (trompo or shawarma-style spit), stack the marinated pork slices evenly, adding pineapple slices in between layers. If cooking at home, you can also use a grill pan or oven by laying the marinated pork slices flat. 2 Prepare the Grill/Spit If using a vertical grill (trompo or shawarma-style spit), stack the marinated pork slices evenly, adding pineapple slices in between layers. If cooking at home, you can also use a grill pan or oven by laying the marinated pork slices flat. 3 Cook the Pork Grill or roast until the pork is fully cooked, slightly charred, and caramelized on the edges. This usually takes about 1.5–2 hours on a spit or 20–30 minutes in the oven, depending on thickness. 3 Cook the Pork Grill or roast until the pork is fully cooked, slightly charred, and caramelized on the edges. This usually takes about 1.5–2 hours on a spit or 20–30 minutes in the oven, depending on thickness. 4 Slice and Assemble Thinly slice the cooked pork directly from the spit or pan. Warm corn tortillas and fill them with the pork. 4 Slice and Assemble Thinly slice the cooked pork directly from the spit or pan. Warm corn tortillas and fill them with the pork. 5 Top and Serve Add chopped onion, cilantro, pineapple chunks, and a squeeze of lime. Serve hot with your favorite salsa. 5 Top and Serve Add chopped onion, cilantro, pineapple chunks, and a squeeze of lime. Serve hot with your favorite salsa. Tips This process gives you the smoky, sweet, and savory flavor Tacos al Pastor is known for. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crab Rangoon Stuffed Hawaiian Rolls Lemon Turmeric Chicken Salad Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Roasted Turbot Stuffed with Fresh Herbs and Lemon Honey sriracha glazed salmon with quinoa salad Crab Rangoon Stuffed Hawaiian Rolls Lemon Turmeric Chicken Salad Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Roasted Turbot Stuffed with Fresh Herbs and Lemon Honey sriracha glazed salmon with quinoa salad Cabbage Cake(Kobi bhanole) Roasted Turbot Stuffed with Fresh Herbs and Lemon Grilled aubergine Kerala style varutharacha sambar Sprouted Dosa with Green Chutney Full meal,with Rich Protins and veg Rice Onam Payasam Semaiya payasam Afghani egg curry Honey sriracha glazed salmon with quinoa salad Karela vadi matta/ red rice Cabbage Cake(Kobi bhanole) Roasted Turbot Stuffed with Fresh Herbs and Lemon Grilled aubergine Kerala style varutharacha sambar Sprouted Dosa with Green Chutney Full meal,with Rich Protins and veg Rice Onam Payasam Semaiya payasam Afghani egg curry Honey sriracha glazed salmon with quinoa salad Karela vadi matta/ red rice