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Al Pastor Tacos
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Al Pastor Tacos

Al Pastor Tacos

Ingredients

Marinade

  • 3 pound boneless pork shoulder
  • 4 Guajillo Chile
  • 2 Ancho Chiles
  • 5 cloves of garlic
  • 3 tablespoons achiote paste
  • 1/2 onion
  • 1/2 cup of orange juice
  • 3/4 cup of pineapple juice fresh is better
  • 1 Tablespoon of Oregano
  • 1 Tablespoon of Thyme
  • 1 Tablespoon of Pepper
  • 1 Tablespoon of Cumin
  • 1-2 Tablespoons of Paprika
  • 1-2 Tablespoons of Salt
  • 3 Cloves

Directions

  1. De-stem & seed chiles, then pour boiling water over for 15 minutes
  2. Blend rest of the ingredients together until completely combined.
  3. Cover meat really well with marinade, keeping some back for basting – then cover and refrigerate for at least 4 hours up to overnight
  4. Put pineapple on the stake, then meat, then more pineapple on the top
  5. Smoke about 2 hours or until done, or
  6. Or bake at 350 about 1 1/2 hours, or
  7. Put slices on the grill
  8. Remove, slice and serve with tortillas, salsa, onion & cilantro
    Tomatillo Salsa
  1. 1 pound tomatillos, 5 or 6
  2. 3 cloves garlic
  3. 1 jalapeno pepper
  4. 1 Serrano pepper
  5. 1 small white onion, cut in half
  6. 3 tablespoons chopped cilantro
  7. Kosher salt
  8. Heat broiler to high
  9. Remove husks from tomatillos and rinse well to get off the sticky stuff
  10. Put tomatillos, garlic, peppers and 1/2 the onion on a baking sheet, drizzle lightly with oil and broil about 6 inches away from heat coils until beginning to start to blacken a bit - about 3 minutes
Al Pastor Tacos

Al Pastor Tacos

Ingredients

Marinade

  • 3 pound boneless pork shoulder
  • 4 Guajillo Chile
  • 2 Ancho Chiles
  • 5 cloves of garlic
  • 3 tablespoons achiote paste
  • 1/2 onion
  • 1/2 cup of orange juice
  • 3/4 cup of pineapple juice fresh is better
  • 1 Tablespoon of Oregano
  • 1 Tablespoon of Thyme
  • 1 Tablespoon of Pepper
  • 1 Tablespoon of Cumin
  • 1-2 Tablespoons of Paprika
  • 1-2 Tablespoons of Salt
  • 3 Cloves

Directions

  1. De-stem & seed chiles, then pour boiling water over for 15 minutes
  2. Blend rest of the ingredients together until completely combined.
  3. Cover meat really well with marinade, keeping some back for basting – then cover and refrigerate for at least 4 hours up to overnight
  4. Put pineapple on the stake, then meat, then more pineapple on the top
  5. Smoke about 2 hours or until done, or
  6. Or bake at 350 about 1 1/2 hours, or
  7. Put slices on the grill
  8. Remove, slice and serve with tortillas, salsa, onion & cilantro
    Tomatillo Salsa
  1. 1 pound tomatillos, 5 or 6
  2. 3 cloves garlic
  3. 1 jalapeno pepper
  4. 1 Serrano pepper
  5. 1 small white onion, cut in half
  6. 3 tablespoons chopped cilantro
  7. Kosher salt
  8. Heat broiler to high
  9. Remove husks from tomatillos and rinse well to get off the sticky stuff
  10. Put tomatillos, garlic, peppers and 1/2 the onion on a baking sheet, drizzle lightly with oil and broil about 6 inches away from heat coils until beginning to start to blacken a bit - about 3 minutes