To assemble the tacos, lightly warm/char the corn tortillas, add your al pastor meat, the relish, and any other toppings you want (like cotija cheese and avocado!). In the style of truly authentic Al Pastor, we add just a hint of salt to enhance all the ingredients in the seasoning, and a splash of lime juice to achieve exceptional tenderness. They are marinated in our signature Al Pastor Seasoning. Add chicken stock (it should boil immediately), then pour contents of pan into a small bowl. Our delicious Al Pastor boneless pork dices are loaded with flavor in every bite. Place in a bowl along with cilantro, the juice, and zest of 2 limes and season with salt generously. Place chiles in a large saucepan over medium high heat and cook, turning chiles occasionally, until puffed, pliable, lightly browned in spots, and very aromatic, about 5 minutes. Once cooked, place upright and slice vertically.įor the pineapple relish, quarter 1 pineapple lengthwise and on a ripping hot grill place the pineapple quarters, jalapeños, and sliced sweet onion until all nicely charred.Ĭhop up everything into bite-sized pieces. Then place the al pastor meat on the cold side of the grill, cover, and let roast (monitor the grill thermometer to be around 350✯) for about 1 to 2 hours.įlip occasionally until cooked and lightly charred al pastor meat. Sear the al pastor stack on the hot grates 2-3 minutes per side until some color forms. Set up your grill for offset heating (⅔ of the grill should be set to medium-high while the other third completely off). With 3 to 4 metal skewers, place each slice of marinated pork over the skewers, stacking the meat until they are all skewered.
Cover in plastic wrap and let it marinate overnight.
With a 4 to 5-pound boneless pork shoulder and slice into half-inch slices, place into a bowl and pour over the marinade. In a blender combine ¾ of a cup white vinegar, 1 cup of pineapple juice, 3.5 tablespoons of achiote paste, 10 cloves of garlic, 2 tablespoons or 28 grams of brown sugar, 2 teaspoons or 5 grams of ground cumin, 2 teaspoons or 5 grams of ground cinnamon, and 3 tablespoons or 30 grams of kosher salt.Īdd your soaked chilies and blend until a smooth marinade forms. Cover with boiling water and let them sit until they’re easy to tear. Seed both chilies unless you want marinade spicier. Starting with a marinade, add 4 dried ancho chilis and 5 dried guajillo chilis.
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