Al Pastor

Al Pastor is a beloved Mexican street food that marries the savory flavors of marinated pork with the sweetness of pineapple. Originating from Lebanese immigrants who introduced shawarma-style cooking to Mexico, this dish evolved by replacing lamb with pork and incorporating local ingredients like achiote, chilies, and pineapple. Traditionally cooked on a vertical spit, the pork is slow-roasted to achieve a tender texture and rich flavor. While the authentic method involves a trompo (vertical spit), this recipe offers a home-friendly approach to recreate the delicious taste of Al Pastor in your own kitchen.

Ingredients:

• 2 lbs pork butt (shoulder), thinly sliced

• 2 dried guajillo chiles, seeds removed

• 1 canned chipotle en adobo pepper

• 1/4 onion

• 3 garlic cloves

• 2 bay leaves

• 1/4 cup water

• 1/4 cup apple cider vinegar

• 1/4 cup canned pineapple juice (not fresh)

• 1/4 cup chicken stock

• 1 tsp achiote paste or powder

• 1/2 tsp ground cumin

• 1/2 tsp Mexican oregano

• 1/4 tsp ground black pepper

• 1/4 tsp ground allspice

• Salt to taste

• 1 whole pineapple

• Corn tortillas, for serving

• Diced onions, chopped cilantro, salsa verde, and lime wedges, for garnish
  
  

Directions:

1. Prepare the Marinade:
   
   

   • In a skillet over medium heat, lightly brown the garlic and 1/4 onion in oil.

   • Add the guajillo chiles and bay leaves; sauté for 1-2 minutes.

   • Add water and apple cider vinegar; cover and simmer on low heat for 10 minutes.

   • Let the mixture cool, then blend with chipotle pepper, chicken stock, pineapple juice, achiote, cumin, oregano, black pepper, and allspice until smooth.

   • Strain the marinade through a fine mesh sieve, discarding solids.

2. Marinate the Pork:

   • Place the sliced pork in a shallow dish and pour the marinade over it.

   • Cover and refrigerate for 4-8 hours to allow flavors to meld.

3. Assemble the Trompo:

   • Partially freeze the marinated pork to make it easier to slice.

   • Cut a thick slice of pineapple and skewer it vertically on a baking sheet or cast iron skillet.

   • Layer the marinated pork slices onto the skewer, alternating with slices of pineapple, until all meat is used.

   • Top the stack with another slice of pineapple to secure.

Roast the Pork:

3. • Preheat the oven to 275°F (135°C).

   • Place the trompo in the oven and roast for 2.5 to 3 hours, or until the internal temperature reaches 145°F (63°C).

   • During the last 30 minutes, baste the pork with the pan juices.

   • For a crispy exterior, rotate the trompo under the broiler for 2-3 minutes, turning until all sides are caramelized.

4. Serve:

   • Let the roasted pork rest for 10 minutes before slicing thinly.

   • Serve on warm corn tortillas, topped with diced onions, chopped cilantro, salsa verde, and a squeeze of lime.
     
     

Nutritional Information (per serving):

• Calories: 350 kcal

• Protein: 30g

• Fat: 20g

• Carbohydrates: 15g

• Fiber: 2g

• Sugar: 8g

• Sodium: 600mg