Al Pastor

A traditional Mexican dish featuring marinated pork, typically served in tacos with pineapple and onions.

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Prep Time 30

Cook Time 1 30

Total Time 2

Servings: 4 servings

Course: Main Course, Taco

Cuisine: Mexican

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

Marinade

2 lbs pork shoulder cut into thin slices
3 tbsp achiote paste
1 cup orange juice
1 tbsp white vinegar
2 cloves garlic minced
1 tbsp cumin
1 tbsp oregano
1 tsp salt
1 tsp black pepper

Tacos

8 small corn tortillas
1 cup pineapple diced
1 small onion finely chopped
1/2 cup cilantro chopped
1 lime lime wedges for serving

Method

Marinate the Pork

In a blender, combine achiote paste, orange juice, white vinegar, garlic, cumin, oregano, salt, and black pepper. Blend until smooth.
Place the pork slices in a large bowl and pour the marinade over them. Mix well to coat the pork evenly. Cover and refrigerate for at least 2 hours, preferably overnight.

Cook the Pork

Preheat the grill to medium-high heat. Thread the marinated pork onto skewers.
Grill the pork skewers for about 15-20 minutes, turning occasionally, until cooked through and slightly charred.
Remove from the grill and let rest for a few minutes before slicing into small pieces.

Assemble the Tacos

Warm the corn tortillas on the grill for about 30 seconds on each side.
Place the grilled pork on each tortilla, top with diced pineapple, chopped onion, and cilantro.
Serve with lime wedges on the side.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

For an authentic taste, consider using a vertical spit (trompo) for cooking the pork, similar to traditional methods.

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