Combine all Al Pastor Marinade ingredients in a bowl. Add the Pork and ensure it is fully coated. Marinate for at least 8 hours, or preferably overnight.
Prepare the Pineapple Salsa by combining all Pineapple Salsa ingredients in a bowl. Set aside.
Traditionally, Al Pastor is cooked on a vertical spit. For home cooking, preheat oven to 325°F (160°C). Layer the marinated Pork on a baking sheet and bake for 2-2.5 hours, or until very tender. Alternatively, cook in a slow cooker on low for 6-8 hours.
Once cooked, shred or finely chop the Pork.
Warm the Tortillas. Fill each Tortilla with the Al Pastor Pork, Pineapple Salsa, chopped White Onion, and Cilantro. Serve immediately.
Ingredients
6
2 pounds900 gPork Shoulder-cut into thin slices
3 tbsp45 mLAchiote Paste
2 tbsp30 mLPineapple Juice
1 tbsp15 mLApple Cider Vinegar
2 clovesN/AGarlic-minced
1 tsp5 mLChili Powder
1/2 tsp2.5 mLCumin
1/4 tsp1.25 mLCloves-ground
1 cup240 mLDiced Pineapple
1/4 cup60 mLRed Onion-finely diced
1/4 cup60 mLCilantro-chopped
1 tbsp15 mLLime Juice
1/21Serrano Pepper-minced (optional)
12N/ASmall Corn Tortillas
1/4 cup60 mLChopped White Onion
1/4 cup60 mLChopped Cilantro
Equipment
Mixing Bowl
Baking Sheet
Oven or Slow Cooker
Cutting Board
Knife
Instructions
Combine all Al Pastor Marinade ingredients in a bowl. Add the Pork and ensure it is fully coated. Marinate for at least 8 hours, or preferably overnight.
Prepare the Pineapple Salsa by combining all Pineapple Salsa ingredients in a bowl. Set aside.
Traditionally, Al Pastor is cooked on a vertical spit. For home cooking, preheat oven to 325°F (160°C). Layer the marinated Pork on a baking sheet and bake for 2-2.5 hours, or until very tender. Alternatively, cook in a slow cooker on low for 6-8 hours.
Once cooked, shred or finely chop the Pork.
Warm the Tortillas. Fill each Tortilla with the Al Pastor Pork, Pineapple Salsa, chopped White Onion, and Cilantro. Serve immediately.
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