Directions
- 1Fry the New Mexico chile pods, chile ancho, some onion, and some garlic in a pan with oil.
- 2Once everything is ready, add the fried ingredients to a blender.
- 3Add pineapple, seasoning, pineapple juice, oil, and vinegar to the blender.
- 4Blend all ingredients until a smooth sauce is formed.
- 5Marinate thin slices of pork shoulder with the prepared sauce, ensuring each piece is covered.
- 6Let the marinated pork sit for about 3 to 4 hours.
- 7Start 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.
- 8Cover the trompo with aluminum foil.
- 9Place the covered trompo in the oven at 350°F (175°C) for approximately 3 hours.
- 10Once cooked, remove the foil and slice the al pastor meat directly onto tortillas.
- 11Serve the tacos with desired toppings like cilantro, onion, lime, and salsa.
Ingredients
- 6 lbs thin sliced pork shoulder
- 8 New Mexico chile pods
- 1 Chile ancho
- 0.5 onion
- 3 garlic cloves
- 2 oz achiote paste
- 1 bay leaf
- 5 tsp Salt
- 2 tsp black pepper
- 1 tsp brown sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp oregano powder
- 0.5 tsp ground cumin
- 0.5 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground cloves
- 2 tbsp white vinaigrette
- 2 tbsp oil
- 2 oz pineapple juice
- pineapple
Equipment
pantongsblenderplatebasting brushtrompo spitaluminum foiloven
Tips
- Marinate the meat for about 3-4 hours to ensure flavor absorption.
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