Oven Roasted Pork Al Pastor
Ingredients
- 3 lbs pork butt, thinly sliced
- 1 tbsp neutral oil
- 4 garlic cloves, smashed
- 1/4 onion
- 5 chile guajillo, deseeded
- 2 bay leaves
- 1/4 cup water
- 1/4 cup canned pineapple juice
- 1 cup chicken stock
- Spanglish Asadero Al Pastor seasoning, measure by pounds
Ingredients for tacos
- Corn/flour tortillas
- Al Pastor seasoning, to taste
- Cilantro, chopped
- White onions, sliced
- Salsa verde
featured seasoning
Al Pastor
Directions
- Partially freeze your pork butt for a couple of hours to make it easier to slice, then pound it out thinly. You can also ask your butcher toslice it for you.
- Marinate the pork butt slices in the fridge for 4-8 hours.
- To make the trompo, cut a thick slice of pineapple for the base and push a thick wooden skewer through it. Place on a baking sheet or cast-iron skillet. Slow roast in the oven for 2 1/2 to 3 hours at 275°F, or until the internal temp reaches 145°F. During the last 30 minutes or so, begin basting the pork with the pan juices.
*This is not required but visually looks better - during the last 10 minutes, rotate the trompo on it's side, baste in juices, and set under the broiler for 2-3 minutes, rotating until all sides have become caramelized and crispy. - Let it rest for 10 minutes before cutting into it.
- Thinly slice the pork. The inside will not be caramelized &crispy like the outside - taqueros usually finish the al pastor on a griddle to achieve that. Using the pan juices, cook some sliced onions, pineapple, and al pastor seasoning on a pan for a few minutes. Once nice and caramelized and the onions have softened, its ready to serve.
- Serve on corn tortillas and topped w/cooked onions, pineapple, onions, cilantro, and salsa verde.