Tacos Al Pastor
Tacos Al Pastor is everything heavenly you want in a taco. Yes, I am quite aware at my borderline obsession with tacos. Ok, ok, fine…I am aware of my FULL BLOWN obsession with tacos. But come on who isn’t, especially on a Tuesday night? #tacostuesday FTW! If you want to get an interesting, mouth-watering visual tutorial just click here to check it out: Bien Tasty’s Tacos Al Pastor video. This is where I originally got the idea for these delectable tacos.
Tacos Al Pastor
Ingredients
2 – 4 lbs pork shoulder
1/2 bar achiote paste
2 tbsp powdered guajillo chile
1 tbsp garlic powder
1 tbsp oregano
1 tbsp cumin
1 tbsp salt
1 tbsp pimienta
3/4 cup vinegar
1 cup pineapple juice
1 pineapple, peeled (4 slices and the rest cubed)
8 corn tortillas
1/4 cup cilantro, chopped
1/2 white onion, diced
hot sauce of choice
Prepare
1. Preheat oven to 350 degrees Fahrenheit. Cut pork shoulder into even, 1 inch sections.
2. Mix all dry ingredients plus the vinegar and pineapple juice in a large bowl.
3. Place sliced pork in bowl and mix well until all pork slices are coated evenly. Marinate for two hours.
4. Cut pineapple, cilantro, and onion and set aside for taco toppings.
5. Place parchment paper on a baking sheet. Place to slices of pineapple in the middle and then stick a wooden skewer in the center of both pineapples. Skew through all of the slices of pork and topping with one to two more slices of pineapple at the top.
6. Place in the oven and bake for 1.5 hours.
7. Remove from oven and slice the edges of the meat until all has been sliced off.
8. Place pork pieces in each corn tortilla and top with pineapple, cilantro, onion, and hot sauce of choice.
- 2 - 4 lbs pork shoulder
- 1/2 bar achiote paste
- 2 tbsp powdered guajillo chile
- 1 tbsp garlic powder
- 1 tbsp oregano
- 1 tbsp cumin
- 1 tbsp salt
- 1 tbsp pimienta
- 3/4 cup vinegar
- 1 cup pineapple juice
- 1 pineapple, peeled (4 slices and the rest cubed)
- 8 corn tortillas
- 1/4 cup cilantro, chopped
- 1/2 white onion, diced
- hot sauce of choice
- Preheat oven to 350 degrees Fahrenheit. Cut pork shoulder into even, 1 inch sections.
- Mix all dry ingredients plus the vinegar and pineapple juice in a large bowl.
- Place sliced pork in bowl and mix well until all pork slices are coated evenly. Marinate for two hours.
- Cut pineapple, cilantro, and onion and set aside for taco toppings.
- Place parchment paper on a baking sheet. Place to slices of pineapple in the middle and then stick a wooden skewer in the center of both pineapples. Skew through all of the slices of pork and topping with one to two more slices of pineapple at the top.
- Place in the oven and bake for 1.5 hours.
- Remove from oven and slice the edges of the meat until all has been sliced off.
- Place pork pieces in each corn tortilla and top with pineapple, cilantro, onion, and hot sauce of choice.
