Trompo Al Pastor

180 mins
Serves 1
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Directions

  1. 1Fry the New Mexico chile pods, chile ancho, some onion, and some garlic in a pan with oil.
  2. 2Fry the New Mexico chile pods, chile ancho, some onion, and some garlic in a pan with oil.
  3. 3Fry the New Mexico chile pods, chile ancho, some onion, and some garlic in a pan with oil.
  4. 4Once everything is ready, add the fried ingredients to a blender.
  5. 5Once everything is ready, add the fried ingredients to a blender.
  6. 6Once everything is ready, add the fried ingredients to a blender.
  7. 7Add pineapple, seasoning, pineapple juice, oil, and vinegar to the blender.
  8. 8Add pineapple, seasoning, pineapple juice, oil, and vinegar to the blender.
  9. 9Add pineapple, seasoning, pineapple juice, oil, and vinegar to the blender.
  10. 10Blend all ingredients until a smooth sauce is formed.
  11. 11Blend all ingredients until a smooth sauce is formed.
  12. 12Blend all ingredients until a smooth sauce is formed.
  13. 13Marinate thin slices of pork shoulder with the prepared sauce, ensuring each piece is covered.
  14. 14Marinate thin slices of pork shoulder with the prepared sauce, ensuring each piece is covered.
  15. 15Marinate thin slices of pork shoulder with the prepared sauce, ensuring each piece is covered.
  16. 16Let the marinated pork sit for about 3 to 4 hours.
  17. 17Let the marinated pork sit for about 3 to 4 hours.
  18. 18Let the marinated pork sit for about 3 to 4 hours.
  19. 19Start building the trompo by layering marinated pork slices onto a pineapple base on a trompo spit, adding pineapple in between the meat layers for extra flavor.
  20. 20Start building the trompo by layering marinated pork slices onto a pineapple base on a trompo spit, adding pineapple in between the meat layers for extra flavor.
  21. 21Start building the trompo by layering marinated pork slices onto a pineapple base on a trompo spit, adding pineapple in between the meat layers for extra flavor.
  22. 22Cover the trompo with aluminum foil.
  23. 23Cover the trompo with aluminum foil.
  24. 24Cover the trompo with aluminum foil.
  25. 25Place the covered trompo in the oven at 350°F (175°C) for approximately 3 hours.
  26. 26Place the covered trompo in the oven at 350°F (175°C) for approximately 3 hours.
  27. 27Place the covered trompo in the oven at 350°F (175°C) for approximately 3 hours.
  28. 28Once cooked, remove the foil and slice the al pastor meat directly onto tortillas.
  29. 29Once cooked, remove the foil and slice the al pastor meat directly onto tortillas.
  30. 30Once cooked, remove the foil and slice the al pastor meat directly onto tortillas.
  31. 31Serve the tacos with desired toppings like cilantro, onion, lime, and salsa.
  32. 32Serve the tacos with desired toppings like cilantro, onion, lime, and salsa.
  33. 33Serve the tacos with desired toppings like cilantro, onion, lime, and salsa.

Ingredients

  • 6 lbs thin sliced pork shoulder
  • 6 lbs thin sliced pork shoulder
  • 6 lbs thin sliced pork shoulder
  • 8 New Mexico chile pods
  • 8 New Mexico chile pods
  • 8 New Mexico chile pods
  • 1 Chile ancho
  • 1 Chile ancho
  • 1 Chile ancho
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 2 oz achiote paste
  • 2 oz achiote paste
  • 2 oz achiote paste
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 5 tsp Salt
  • 5 tsp Salt
  • 5 tsp Salt
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 1 tsp brown sugar
  • 1 tsp brown sugar
  • 1 tsp brown sugar
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp oregano powder
  • 1 tsp oregano powder
  • 1 tsp oregano powder
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.5 tsp ground ginger
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.25 tsp ground cloves
  • 0.25 tsp ground cloves
  • 2 tbsp white vinaigrette
  • 2 tbsp white vinaigrette
  • 2 tbsp white vinaigrette
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 oz pineapple juice
  • 2 oz pineapple juice
  • 2 oz pineapple juice
  • pineapple
  • pineapple
  • pineapple

Equipment

pantongsblenderplatebasting brushtrompo spitaluminum foiloven

Tips

  • Marinate the meat for about 3-4 hours to ensure flavor absorption.
Trompo Al Pastor | Clip Recipe