Pork
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Tacos al Pastor
Prep
cook
total
Ingredients
🐖 Pork & Marinade
- 1 deboned pork shoulder, thinly sliced
- 6 dried guajillo chiles, toasted & deseeded
- ½ fresh pineapple
- Juice of 3 oranges
- Juice of 2 limes
- ½ cup brown sugar
- 5 cloves garlic
- 1/2 cup fresh cilantro
- 3 tbsp Spanglish Asadero Al Pastor seasoning
- 2 tbsp achiote paste
🥑 Guacamole
- 3 avocados
- Juice of 2 limes
- 1 Roma tomato, diced
- ¼ white onion, diced
- 3 cloves garlic, minced
- ¼ cup chopped cilantro
- 1 jalapeño, diced
- Spanglish Asadero Garlic Salt seasoning
🌶️ Fire-Roasted Salsa Verde
- 6 tomatillos
- 2 Anaheim peppers
- ½ white onion
- 3-4 cloves garlic
- Handful of cilantro
- Juice of 1 lime
- Spanglish Asadero Garlic Salt seasoning
🌮 For Serving
- Corn tortillas
- Fresh pineapple, diced
- Diced white onion
- Chopped cilantro
- Lime wedges
Al Pastor
Directions
- Blend all marinade ingredients until smooth. Coat the pork slices thoroughly and refrigerate overnight.
- Fire roast the tomatillos, Anaheim peppers, onion, and garlic over charcoal. Grind in a molcajete with cilantro, lime juice, and Spanglish Asadero Garlic Salt seasoning. Refrigerate until ready to serve.
- Mash the avocados and mix with the lime juice, tomato, onion, garlic, cilantro, jalapeño, and Spanglish Asadero Garlic Salt seasoning.
- Place two large pineapple pieces on each end of the rotisserie spit. Stack the marinated pork slices tightly between the pineapple and secure firmly in place.
- Cook on the rotisserie over charcoal for about 1 hour, shaving off the crispy outer layer as it cooks. Return the spit to continue cooking and repeat until all the pork has been sliced.
- Build tacos with corn tortillas, guacamole, al pastor, pineapple, salsa verde, diced onion, cilantro, and fresh lime juice. Serve immediately.
