Description
Thin slices of pork shoulder are marinated in a blend of dried chilies, spices, achiote, and pineapple. If you enjoy your tacos sweet, spicy, and smoky, you will love tacos al pastor. Al pastor is traditionally prepared on a vertical spit but with a hot heavy skillet, you can still enjoy al pastor.
Ingredients
- 4 Tablespoons Vegetable Oil, Divided
- 3 cloves Garlic, Minced
- 3 Dry Guajillo Chilies
- 2 teaspoons Cumin
- 1 Spear Pineapple
- ¼ cups Pineapple Juice
- 1 Tablespoon Mexican Oregano
- 2 teaspoons Kosher Salt
- 2 Tablespoons Vinegar
- 1 Tablespoon Ground Achiote
- 2 pounds Boneless Pork Shoulder, Thinly Sliced
Preparation
Heat a skillet with 2 tablespoons of oil over medium high heat. Add garlic and guajillo chilies to the skillet. Cook, stirring often, until fragrant and garlic is lightly browned, 3 to 4 minutes. Remove from heat and let cool 5 minutes.
In the bowl of a food processor, combine oil mixture, cumin, pineapple, pineapple juice, oregano, salt, vinegar, and achiote in a blender. Process until smooth, about 30 seconds.
Place sliced pork in a resealable plastic bag and pour marinade over pork. Seal bag and shake until evenly coated. Chill a minimum of 2 hours or overnight.
Heat remaining 2 tablespoons of oil a heavy cast iron skillet over medium high heat. Working in batches, cook the pork in the skillet slightly charred and cooked through, about 3 minutes.
Serve in warm tortillas topped with onions, cilantro, and fresh pineapple.
