Al Pastor Tacos
prep
4 Hr
cook
1-2 Hr
feeds
6-8
This refreshing batch of tacos al pastor will have everyone asking for your recipe on your weekly Taco Tuesday. The meat we use is the same cut you would use for pulled pork. Naturally tender and marinated makes it a perfect choice for tacos. Finally paired with the pineapple and salsa you are presented with the best al pastor taco.
What is al pastor?
Al pastor is sliced pork that has been marinated and then skewered. It is typically cooked next to an open flame giving it an incredible unique flavor.
What are the differences in meats on Mexican street tacos?
There are several types of meat commonly used in Mexican tacos. Here are some of the main differences between them:
Carne Asada: This is a grilled steak that is typically marinated in lime juice, garlic, and other spices. It is a lean and flavorful meat that is commonly used in tacos.
Al Pastor: This is a pork meat that is typically marinated in a blend of spices and then roasted on a spit. It is similar to gyro or shawarma meat and has a tangy, slightly sweet flavor.
Carnitas: This is a slow-cooked pork meat that is typically seasoned with garlic, cumin, and other spices. It is cooked until it is tender and crispy on the outside, and is commonly used in tacos.
Barbacoa: This is a tender and flavorful meat that is typically made from beef, lamb, or goat. It is slow-cooked until it is tender and is often served with cilantro, onion, and a squeeze of lime.
Chorizo: This is a spicy sausage that is typically made from pork. It is seasoned with a blend of spices, including paprika, cumin, and chili powder, and is often used as a filling for tacos.
Lengua: This is a beef tongue that is slow-cooked until it is tender and flavorful. It is a rich and savory meat that is often served with salsa and other toppings.
Overall, each type of meat has its own unique flavor and texture profile. The choice of meat used in tacos often comes down to personal preference and the availability of ingredients.
Ingredients
Salsa
Mozzarella cheese, about 1 oz. per taco
1 pineapple
1 large sweet onion
1 jalapeño
1 tablespoon honey or agave nectar
Roughly ¼ cup chopped cilantro
1 lime, juiced
1 tsp apple cider vinegar
Salt and pepper
3 tablespoons achiote paste
2 tablespoons guajillo powder
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon salt
¾ cup apple cider vinegar
1 cup pineapple juice
1 tablespoon smoked paprika
1 tablespoon pepper
12 garlic cloves
3 limes, juiced
½ cup chopped cilantro
One pork butt bone removed or one boston butt. About 8 pounds
1 pineapple, and large 12 inch plus skewers. Metal.
3 tablespoons achiote paste
2 tablespoons guajillo powder
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon salt
¾ cup apple cider vinegar
1 cup pineapple juice
1 tablespoon smoked paprika
1 tablespoon pepper
12 garlic cloves
3 limes, juiced
½ cup chopped cilantro
1 pineapple, and large 12 inch plus skewers. Metal.
One pork butt bone removed or one Boston butt. About 8 pounds.
White corn tortillas, 2 per taco
Mozzarella cheese, about 1 oz. per taco
1 pineapple
1 large sweet onion
1 jalapeño
1 tablespoon honey or agave nectar
Roughly ¼ cup chopped cilantro
1 lime, juiced
1 teaspoon apple cider vinegar
Salt and pepper
Instructions
Al Pastor Tacos
Step 1
Making sure the bone is removed from the pork butt, lay the cut of meat down on your Bamboo Cutting Board.
Step 2
Moving from one side to the other cut long slices through the pork about ½ an inch wide.
Step 3
Place all the slices in a large bowl and set them aside for a few moments while you make the marinade.
Step 4
Ignoring the whole pineapple, pork, and skewers add all the marinade ingredients into a blender and blend together into a smooth liquid.
Step 5
Pour the liquid over the pork that was set aside in the bowl, massage the liquid into the pork. Cover with clear wrap and set in a refrigerator for 4 hours or preferably overnight.
Step 6
Grab your pineapple and cut the top leaves off about ½ inch down into the pineapple and cut the bottom off the same distance up.
Step 7
Now cut the pineapple in half. You should have two similar pieces, with a nice flat bottom tapering up into a smaller flat plateau.
Step 8
Slide the skewer through the middle so the end is flush with the wider side of the pineapple and the point is sticking up through the top and out so we can layer our meat tower. Repeat for the second tower.
Step 9
Add one cut of marinated pork to each tower at a time alternating so the towers end roughly the same size and height to help them cook similarly. Skewer through the center of the pork slice and push it down so it drapes over the pineapple on the bottom.
Step 10
With each new piece of pork, slowly rotate the angle so they don't stack directly over each other but instead form a fan look, or a flower look.
Step 11
Preheat the pellet grill to 350ºF and once it's hot, throw on both meat towers; be sure to push a thermometer into the thickest part of each tower to track the temperature.
Step 12
Cook until the internal temp is 145ºF. (Roughly 1.5 hours.) Use any leftover marinade to baste the towers as they cook.
Step 13
Allow the towers to rest for 20 minutes or so, before you carve the pork off.
Step 14
Toast your tortilla in a little oil. Don't flip it. Instead, add a little mozzarella cheese to the top and place another tortilla over it like a quesadilla. When you're ready to flip it, lift the tortilla up on a spatula, add some mozzarella cheese directly to the grill and flip the tortilla over, the untoasted side directly on top of the cheese. Allow it to form a melty char and take it off. The charred cheese side is the inside of the taco.
Serve
Plate by topping with the salsa.
Salsa
Step 1
Clean the large sweet onion and cut into slices that are about ¼ inch thick and grillable.
Step 2
Trim, and core the second pineapple leaving it in large chunks.
Step 3
Drizzle the cleaned onion, pineapple, and the whole jalapeño with olive oil and sprinkle with salt and pepper.
Step 4
Open you grill knob on your SG pellet grill. Using your Slide and Grill, place the jalapeño over the flame to develop color.
Step 5
Once they have a good char, take them off and allow them to rest for a few minutes.
Step 6
Peel the skin off the jalapeño, dice everything and add them to a bowl, add the lime juice, cider vinegar, honey, and cilantro. Mix together and adjust salt and pepper.
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