This Spicy Tacos Al Pastor recipe is perfect for serving a crowd. You can bake it in an oven or on the grill. It's impressive to see and even more delicious to eat.
Prep Time 2hrs15mins
Cook Time 1hr30mins
Total Time 3hrs45mins
Author Hostess At Heart
2lbsboneless pork shouldercut into just under 1/2 inch (3/8) slices
2tbspguajillo chili powder
1tspdried Mexican oregano
1tspground black pepper
Tomatoesseeded and diced
1thick wooden skewer or wooden dowelsoaked in water 20 minutes.
In a large glass bowl combine achiote paste with vinegar and stir until no large lumps exist. Stir in Guaillo powder, garlic powder, Mexican oregano, cumin, salt and pepper and pineapple juice. Add meat, cover and refrigerate at least 2 hours in the refrigerator.
Skin the pineapple and slice into 1-inch rounds. Thread one pineapple round onto the wooden skewer and if baking in the oven, set it on a rimmed baking sheet covered with foil. You can also set it in a cast iron skillet or dutch oven and place it on the grill as we did. Layer slices of pork onto the skewer until 1 inch remains at the top. Place another slice of pineapple over the top.
Preheat oven to 350°F oven for approximately 90 minutes or until the outside is slightly charred on the outside. Briefly grill remaining pineapple slices or bake for 15 minutes until they begin to brown.
Remove the meat and let it rest for 10 minutes.
Slice meat thinly. Assemble tacos and serve immediately.
Prep time includes inactive marinating time. Nutritional information doesn't include whole pineapple or tortillas.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.