What better food to make in the middle of the summer than tacos! Below is the recipe for my favorite summertime indulgence, Tacos Al Pastor!
• 2 pounds pork shoulder, preferably boneless
Ingredients for Marinade
• 2 tablespoons achiote paste
• 1 tablespoons guajillo chili powder
• ½ tablespoon garlic powder
• ½ tablespoon oregano
• ½ tablespoon cumin
• ½ tablespoon salt
• ½ tablespoon pepper
• ½ cup white vinegar
• ½ cup pineapple juice
Ingredients for Cooking
• 1 pineapple, skinned and sliced into 1 inch rounds
Ingredients for Dressing
• 1 white onion, finely chopped
• 1 cup cilantro, finely chopped
• 1 cup salsa of your choice
• some lime
Step 1: Slice the pork shoulder in ¼ inch slices to prepare the pork for the marinade.
Step 2: Mix all marinade ingredients in a bowl. Adding the pineapple juice may cause the marinade to curdle so ensure that the marinade is smooth and consistent.
Step 3: Add the marinade to the pork, mix well, and put it in an airtight container. Ideally, let the pork marinate for 4-8 hours.
Step 4: Line a baking dish with parchment paper and place 3 pineapple rounds on the sheet. Secure the pineapple rounds with a skewer. Layer the pork on top of the pineapple rounds. Once all the pork is layered, put 3 pineapple rounds on top of the pork. Ensure that the skewer is in the middle of the pineapple rounds and the pork.
Step 5: Bake the meat in an oven at 325 degrees for about 1 ½ hours or until the internal temperature is about 185 degrees. Let the pork sit for about 15 minutes, then carve thin slices of the pork and the pineapple rounds.
Step 6: Mix the chopped onion and cilantro in a bowl and add lime to assemble the dressing.
Step 7: To serve, assemble the pork on the tortillas, followed by a few pieces of pineapple, dressing, lime, and salsa.