Al Pastor

195 mins
Serves 1
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Directions

  1. 1Fry some onions and garlic in a skillet until fragrant.
  2. 2Fry some onions and garlic in a skillet until fragrant.
  3. 3Fry some onions and garlic in a skillet until fragrant.
  4. 4Add guajillo and chile ancho to the skillet and toast for a few minutes, being careful not to burn them.
  5. 5Add guajillo and chile ancho to the skillet and toast for a few minutes, being careful not to burn them.
  6. 6Add guajillo and chile ancho to the skillet and toast for a few minutes, being careful not to burn them.
  7. 7Add 2 cups of water, lower the heat, and cover for 10 to 15 minutes until softened.
  8. 8Add 2 cups of water, lower the heat, and cover for 10 to 15 minutes until softened.
  9. 9Add 2 cups of water, lower the heat, and cover for 10 to 15 minutes until softened.
  10. 10Carefully transfer the softened ingredients to a blender.
  11. 11Carefully transfer the softened ingredients to a blender.
  12. 12Carefully transfer the softened ingredients to a blender.
  13. 13Add bay leaves, cloves, peppercorns, oregano, cumin, half a bar of achiote powder, a third of a cup of pineapple juice, some pineapple chunks, salt, a splash of vinegar, and a little bit of oil to the blender.
  14. 14Add bay leaves, cloves, peppercorns, oregano, cumin, half a bar of achiote powder, a third of a cup of pineapple juice, some pineapple chunks, salt, a splash of vinegar, and a little bit of oil to the blender.
  15. 15Add bay leaves, cloves, peppercorns, oregano, cumin, half a bar of achiote powder, a third of a cup of pineapple juice, some pineapple chunks, salt, a splash of vinegar, and a little bit of oil to the blender.
  16. 16Blend until the mixture is smooth.
  17. 17Blend until the mixture is smooth.
  18. 18Blend until the mixture is smooth.
  19. 19Pour the blended marinade over thinly sliced pork butt or pork shoulder.
  20. 20Pour the blended marinade over thinly sliced pork butt or pork shoulder.
  21. 21Pour the blended marinade over thinly sliced pork butt or pork shoulder.
  22. 22Mix the marinade well with the pork.
  23. 23Mix the marinade well with the pork.
  24. 24Mix the marinade well with the pork.
  25. 25Cover the marinated pork and place it in the fridge until the next day to marinate.
  26. 26Cover the marinated pork and place it in the fridge until the next day to marinate.
  27. 27Cover the marinated pork and place it in the fridge until the next day to marinate.
  28. 28Place two skewers into a pineapple base.
  29. 29Place two skewers into a pineapple base.
  30. 30Place two skewers into a pineapple base.
  31. 31Start layering the marinated meat onto the skewers, adding some onion slices in between if desired.
  32. 32Start layering the marinated meat onto the skewers, adding some onion slices in between if desired.
  33. 33Start layering the marinated meat onto the skewers, adding some onion slices in between if desired.
  34. 34Top the meat stack with a slice of pineapple.
  35. 35Top the meat stack with a slice of pineapple.
  36. 36Top the meat stack with a slice of pineapple.
  37. 37Bake the Al Pastor at 300 degrees Fahrenheit for two and a half to three hours.
  38. 38Bake the Al Pastor at 300 degrees Fahrenheit for two and a half to three hours.
  39. 39Bake the Al Pastor at 300 degrees Fahrenheit for two and a half to three hours.
  40. 40During the last 30 minutes of baking, baste the meat with its own juices.
  41. 41During the last 30 minutes of baking, baste the meat with its own juices.
  42. 42During the last 30 minutes of baking, baste the meat with its own juices.
  43. 43Slice the cooked Al Pastor meat.
  44. 44Slice the cooked Al Pastor meat.
  45. 45Slice the cooked Al Pastor meat.
  46. 46Finish the sliced Al Pastor in a pan with some oil to get a nice crust.
  47. 47Finish the sliced Al Pastor in a pan with some oil to get a nice crust.
  48. 48Finish the sliced Al Pastor in a pan with some oil to get a nice crust.
  49. 49Serve the Al Pastor as tacos with sauce, cilantro, and lime.
  50. 50Serve the Al Pastor as tacos with sauce, cilantro, and lime.
  51. 51Serve the Al Pastor as tacos with sauce, cilantro, and lime.

Ingredients

  • 4 lbs pork butt/shoulder
  • 4 lbs pork butt/shoulder
  • 4 lbs pork butt/shoulder
  • 6 guajillo (deseeded)
  • 6 guajillo (deseeded)
  • 6 guajillo (deseeded)
  • 2 ancho (deseeded)
  • 2 ancho (deseeded)
  • 2 ancho (deseeded)
  • 0.5 bar of achiote
  • 0.5 bar of achiote
  • 0.5 bar of achiote
  • 0.33 cup pineapple juice
  • 0.33 cup pineapple juice
  • 0.33 cup pineapple juice
  • 0.33 cup pineapple chunks
  • 0.33 cup pineapple chunks
  • 0.33 cup pineapple chunks
  • 0.25 tsp cumin
  • 0.25 tsp cumin
  • 0.25 tsp cumin
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • splash vinegar
  • splash vinegar
  • splash vinegar
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 3 cloves
  • 3 cloves
  • 3 cloves
  • 3 peppercorn
  • 3 peppercorn
  • 3 peppercorn
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 0.5 tbsp oil
  • 0.5 tbsp oil
  • 0.5 tbsp oil
  • 2 skewer
  • 2 skewer
  • 2 skewer
  • foil
  • foil
  • foil
  • whole pineapple
  • whole pineapple
  • whole pineapple

Equipment

SkilletBlenderBaking dishOvenPanSpoonKnife

Tips

  • Don't burn the chiles and onions.
  • Baste the meat with its own juices during the last 30 minutes of baking.