“My favorite Mexican Restaurant is Taqueria Davis and they serve the best Tacos al Pastor. I can’t really replicate it, but this is good too.” – April Ferre
Tacos al Pastor
- 1 Cup Pineapple Juice
- 3/4 Cup White Vinegar
- 3 Tablespoons Achiote Paste
- 6 Dried Guajillo Chili Peppers Deseeded and Boiled
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Oregano
- 1 Tablespoon Cumin
- 1 Tablespoon Salt
- 1 Teaspoon Pepper
- 3 Pounds Pork Shoulder
- 1 Pineapple In Thin Slices
- Corn Tortillas
- Onion Chopped
- Cilantro Coarsely Chopped
- 1 Recipe Roasted Tomatillo Chipotle Sauce
- Avocado Sliced
- Lime Wedges Optional
- In a blender, combine pineapple juice, vinegar, achiote paste, guajillo chili peppers, garlic powder, oregano, cumin, salt and pepper. Blend until smooth.
- Slice the pork shoulder into thin slices, then transfer to a large dish or bowl and pour the marinade over the pork slices. Toss to make sure they are coated on all sides. Refrigerate for at least 2 hours or up to 3 days.
- Preheat the oven to 350 degrees. Line a 9×13 inch baking pan with foil. Load sliced pork and pineapple onto vertical skewers. Ideally, a specialized rack is easiest. Alternatively, buy a second pineapple and peel. Line a two baking sheets with foil. Cut into four large, thick rounds and place two rounds each into two loaf pans. Put two skewers into each pineapple round and alternate 2 to 3 slices of pork with a slice of pineapple. Place loaf pans on baking sheets.
- Bake for about 1 1/2 hours, or until the pork is slightly charred on the outside and deep red. Every so often, check to pans and drain any juices with a turkey baster. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
- To assemble, place some pork and pineapple on the tortillas, top with onion, cilantro, tomatillo chipotle sauce and avocado. If desired, serve with lime wedges.