Tacos Al Pastor with Grilled Pineapple
The chile marinade does most of the work here. Get the pork sliced and marinating ahead of time, then cook it in thin pieces and chop it for tacos. Pineapple, onion, cilantro, and a squeeze of lime finish each tortilla. This home version uses a grill or skillet.
Use ground annatto (achiote) powder in this marinade. HKT’s DIY Achiote Paste has its own garlic, spices, salt, and liquids, so it is a separate recipe rather than a spoon-for-spoon replacement here. Related recipe: https://www.homegrownkitchentable.com/all-recipes/diy-achiote-paste-(pantry-friendly)
Adapted for HKT from Lauren Allen’s Tacos Al Pastor at Tastes Better From Scratch, using the ingredient amounts in the supplied printout. The pork is cooked to 145°F and rested before chopping: https://tastesbetterfromscratch.com/tacos-al-pastor/
Ingredients
3 pounds boneless pork shoulder, trimmed of large pieces of excess fat and sliced across the grain into wide pieces about ¼ inch thick
4 pineapple spears
6 dried guajillo chiles, stems and seeds removed
1 dried chile de árbol, stem and seeds removed
5 garlic cloves, peeled
¼ onion
10 whole black peppercorns
1 teaspoon dried Mexican oregano
½ teaspoon ground cumin
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 tablespoon ground annatto (achiote) powder; or 2 packets Sazón Goya seasoning
1½ teaspoons kosher salt
¼ cup apple cider vinegar
¼ cup pineapple juice or orange juice
Water, for softening the chiles; reserve ¼ cup for the marinade
15 small corn tortillas
½ cup pickled red onion or chopped red or white onion, for serving
½ cup chopped fresh cilantro
Lime wedges, for serving
Creamy avocado salsa, for serving (optional)
A little olive oil, for the pineapple and the skillet if using
Instructions
Put the prepared dried chiles in a small saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for about 15 minutes, until softened. While they soften, slice the pork into wide pieces about ¼ inch thick.
Reserve ¼ cup of the chile cooking water, then drain the chiles. Let the chiles and reserved water cool enough for your blender’s hot-liquid instructions. Blend the chiles and reserved water with the garlic, ¼ onion, peppercorns, oregano, cumin, allspice, cloves, ginger, Sazón OR achiote, salt, vinegar, and juice until smooth.
Place the pork in a covered nonreactive container or a food-safe resealable bag. Add the marinade and turn the meat until coated. Refrigerate for at least 4 hours, or overnight. Keep the marinating pork refrigerated until you are ready to cook.
Heat a grill to medium-high or high heat and clean the grate. Lift the pork out of the marinade and let excess marinade drip off. Discard marinade that touched raw pork. Grill the pieces in a single layer, working in batches if needed, until browned on both sides and the thickest parts reach at least 145°F on a food thermometer. Thin pieces may take only a few minutes per side; check temperature rather than relying on a fixed time.
Transfer the cooked pork to a clean board and rest it for 5 minutes before chopping (at least 3 minutes is required after reaching 145°F). Use clean utensils and keep it separate from anything that held the raw pork.
Brush the pineapple spears lightly with olive oil. Grill briefly on both sides until marked and hot, then chop. Warm the tortillas on the grill or in a dry skillet.
Chop the rested pork into small pieces. Fill each warm tortilla with pork, pineapple, onion, and cilantro. Add a squeeze of lime and optional avocado salsa.
Skillet option: cook the marinated thin pork pieces in a lightly oiled heavy skillet over medium-high heat, in batches so they brown instead of steam. Use the same 145°F minimum and at least 3-minute rest before chopping. Brown the pineapple briefly in the pan, or use fresh chopped pineapple.
Refrigerate leftover cooked pork in shallow containers within 2 hours (within 1 hour above 90°F). Use within 3–4 days, or freeze the pork separately from tortillas and toppings for up to 3 months for best quality. Thaw in the refrigerator and reheat cooked pork to 165°F throughout.
Related homemade recipe: HKT DIY Achiote Paste. This marinade uses achiote powder or Sazón; the paste is not a spoon-for-spoon substitute for either.
Recipe adapted from Tastes Better From Scratch.