Pork Al Pastor

Bring bold Mexican flavors into your home using my pork al pastor recipe. It’s made with blackened pineapples and marinated pork that’s grilled until it’s fall-apart tender. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 16

Total Time 26

Servings servings

Calories 275kcal

Author Arman Liew

Ingredients

3 1/4 pounds boneless pork shoulder cut into 1/4 inch sliced
3/4 cup + 1 tablespoon pineapple juice
3 tablespoons vinegar
2 tablespoons lime juice
1 large onion coarsely chopped
4 cloves garlic
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon cinnamon
2 tablespoons salt
1 tablespoon black pepper
2 tablespoons achiote paste
1/4 cup Guajillo chili powder
1 cup pineapple sliced

Instructions

In a blender, add pineapple juice, vinegar, lime juice, onion, garlic, cumin, oregano, cinnamon, salt, pepper, achiote paste, and Guajillo chili powder. Blend everything together.
Pour the marinade over the pork and mix together. Cover the bowl with plastic wrap and refrigerate for at least 10 minutes or up to 4 hours. If chilling for 4 hours, remove the meat from the refrigerator 30 minutes before cooking.
Preheat the grill to medium-high. Grill the pork for 7-8 minutes per side until slightly charred. Grill the pineapples afterward until lightly charred on both sides and set aside.
Let the pork rest for 10 minutes before slicing into bite pieces.
Serve the pork al pastor on tacos with sliced grilled pineapples, red onion, avocado, fresh cilantro, and lime.

Video

Notes

TO STORE: Leftover pork can be stored in an airtight container in the refrigerator for 4-5 days.

TO FREEZE: Let the pork cool completely, then freeze it in freezer-safe containers for 3 months.

TO REHEAT: Reheat in a preheated oven or over the stovetop with a splash of oil to rehydrate the meat.

Nutrition