Al Pastor Taco’s

Prep: 4 hours 10 minutes | Cook: 2-3 hours | Total: 6 -7 hours


Ingredients:


2kg Pork Shoulder, Boneless, Sliced 1cm Strips

1 Pineapple, Sliced 1cm Thick

Soft Shell Tacos

1 cup Coriander, Chopped

1/2 Onion, Diced

Salsa Verde Hot sauce

Marinade

1 Small Onion, Roughly Chopped, softened

4 Garlic Cloves

1/2 Cup Chicken Stock

2 Dried Ancho Poblano Chillies, stalks removed

2 Dried Guajillo Chillies, stalks removed
2 Chipotle Chilis in Adobo Sauce

1 1/2 Tablespoons Achiote Paste

1 Tbsp Spanglish Asadero Al Pastor Rub

1 Tbsp Salt

1 Tbsp Sugar

1/3 Cup Apple Cider Vinegar

Special Equipment

Sharp Knife

Rotisserie with 1x Long and 1x Short Claw


METHOD:


Step 1

Start with the marinade.

Add all the marinade ingredients to a medium sized pot and bring to the boil over a medium heat.

Reduce to a simmer and cook for 8-10 minutes until everything is softened and well combined.

Step 2

Remove from the heat and transfer the contents of the pan into a blender, close the lid, and blend until completely smooth, leave to cool at room temperature. Add the sliced pork shoulder to a big bowl or tray and pour over the marinade. Using your hands, massage the marinade into the shoulder, making sure to evenly cover every piece. Cover with plastic wrap and refrigerate for at least 4hrs. Over night is better if you can.

Step 3

Pre heat the bbq to a medium high heat, around 375F/ 190C. For this cook, i cooked over the fire box of my Oklahoma Joe Bandera.

Step 4

Alternating between sliced pineapple and piles of the marinated pork, skewer onto the long rotisserie claw. When finished, secure tightly with a smaller claw in the opposite direction.

Place the rotisserie over the coals, and slowly cook. The meat will self baste and start to develop caramelised edges. When this starts to happen, place a tray under the rotisserie and slice off the cooked meat.

Step 5

To build your tacos, place a good amount of pork onto a warm tortilla, followed my diced onions and coriander, and a drizzle of salsa verde.

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