Oven Roasted Pork Al Pastor
This Oven Roasted Pork Al Pastor brings classic trompo-style flavor to your kitchen without a rotisserie or grill. Thinly sliced pork is marinated in a rich blend of guajillo chiles, pineapple juice, and Spanglish Asadero Al Pastor Seasoning, then roasted until juicy and deeply flavorful.
Piled onto warm corn or flour tortillas with fresh cilantro, onion, and Salsa Verde, these tacos deliver bold, authentic al pastor flavor that's easy to make right in your own oven.
This Oven Roasted Pork Al Pastor brings classic trompo-style flavor to your kitchen without a rotisserie or grill. Thinly sliced pork is marinated in a rich blend of guajillo chiles, pineapple juice, and Spanglish Asadero Al Pastor Seasoning, then roasted until juicy and deeply flavorful.
Piled onto warm corn or flour tortillas with fresh cilantro, onion, and Salsa Verde, these tacos deliver bold, authentic al pastor flavor that's easy to make right in your own oven.
Ingredients
3 lb pork butt, thinly sliced
1 Tbsp neutral oil
4 garlic cloves, smashed
¼ onion
5 chile guajillo, deseeded
2 bay leaves
¼ Cup water
¼ Cup canned pineapple juice
1 Cup chicken stock
Corn or flour tortillas
Cilantro, chopped
White onions, sliced
Salsa Verde
Instructions
Partially freeze the pork butt for a couple of hours to make it easier to slice, then pound it out thinly. You can also ask your butcher to slice 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 2½ to 3 hours at 275°F, or until the internal temperature reaches 145°F. During the last 30 minutes or so, begin basting the pork with the pan juices.
Optional finishing touch: During the last 10 minutes, rotate the trompo on its side, baste with juices, and place under the broiler for 2–3 minutes, rotating until all sides are caramelized and crispy.
Let rest for 10 minutes before cutting into it.
Thinly slice the pork. The inside won't be as caramelized and crispy as the outside — taqueros usually finish al pastor on a griddle to achieve that. Using the pan juices, cook sliced onions, pineapple, and Spanglish Asadero Al Pastor seasoning in a pan for a few minutes, until caramelized and the onions have softened.
Serve on corn tortillas, topped with the cooked onions, pineapple, cilantro, and Salsa Verde.
