This flavorful pork recipe captures the essence of al pastor tacos, traditionally cooked on a spit (trompo) but easily achievable on your grill.
Ingredients:
1 ½ pounds boneless pork shoulder, thinly sliced (around ¼ inch thick)
½ cup achiote paste (or adobo sauce)
¼ cup pineapple juice
2 tablespoons white vinegar
2 tablespoons orange juice
1 tablespoon guajillo chili powder
1 teaspoon dried oregano
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
Black pepper to taste
Optional:
1/2 cup chopped pineapple (fresh or canned)
1/4 cup chopped cilantro
Chopped white onion
Sliced avocado
Lime wedges
Corn tortillas
Prep Time: 15 minutes
Cooking Time: 10-15 minutes per side
Total Time: 30 minutes
Instructions:
In a large bowl, combine achiote paste, pineapple juice, vinegar, orange juice, chili powder, oregano, cumin, garlic powder, onion powder, salt, and black pepper. Whisk until well blended.
Add the pork slices to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
Preheat your grill to medium-high heat. If using skewers, thread the pork slices onto them. Alternatively, you can cook the pork directly on the grill grate.
Grill the pork for 10-15 minutes per side, or until cooked through and slightly charred. Baste with leftover marinade occasionally while grilling.
(Optional) During the last few minutes of grilling, add chopped pineapple to the skewers or place directly on the grill for a touch of sweetness and caramelization.
Serve the grilled pork immediately with warm tortillas, chopped cilantro, white onion, sliced avocado, lime wedges, and your favorite taco toppings.
Recipe Tips:
For extra smoky flavor, soak wood chips in water for at least 30 minutes before adding them to your grill.
If you don’t have achiote paste, you can substitute adobo sauce.
Leftover marinated pork can be stored in an airtight container in the refrigerator for up to 3 days.
Feel free to adjust the amount of chili powder to your desired level of spiciness.
