Mexican · Free recipe
Tacos al Pastor
Thin pork shoulder slices soak overnight in a brick-red adobo of guajillo chiles, achiote, pineapple juice, and vinegar, then get stacked and roasted before a hard sear crisps the edges. Tucked into warm corn tortillas with charred pineapple, onion, and cilantro, it echoes the spinning trompo at home.
- Prep
- 8 hr 20 min
- Cook
- 1 hr
- Total
- 9 hr 20 min
- Serves
- 6
- Level
- Hard
Method
-
Toast the dried chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant and pliable, then soak in hot water for 20 minutes.
-
Blend the drained chiles with the achiote, pineapple juice, vinegar, garlic, oregano, cumin, and salt until completely smooth.
-
Coat the pork slices thoroughly with the marinade, cover, and refrigerate for at least 8 hours or overnight.
-
Heat the oven to 375F, stack the marinated slices tightly in a loaf pan, and roast for 45 minutes, until the internal temperature reaches 180F and the edges are dark.
-
Rest the pork 10 minutes, turn it out, and slice thinly across the stack.
-
Sear the pork slices in a very hot cast-iron skillet in batches for 1 to 2 minutes, letting the edges char and crisp; grill or sear the pineapple rings alongside until caramelized, then chop.
-
Pile the pork and pineapple onto doubled warm tortillas and top with onion, cilantro, and a squeeze of lime.
Zest note from the test kitchen
Partially freezing the pork shoulder for 45 minutes firms it up enough to cut even, thin slices with a regular chef's knife.
