Dinner · Tested at home
Mexican-style Pork Tacos (Tacos Al Pastor)
Original recipe by Alvin Zhou · Tasty
Best of the Best · Selected by Justin. Ingredients retained; functional instructions independently written.
Marinated pork shoulder is stacked with pineapple, roasted, and sliced for corn tortillas.
Prep15 minutes
Cook1 hour 45 minutes
Total4 hours 10 minutes
Makes10 servings
Get everything ready
Ingredients
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- For serving
Turn up the heat
Let’s cook.
- Slice the pork about 1 centimeter thick. Work the achiote, dry seasonings, vinegar, and pineapple juice into a smooth marinade. Coat every slice, cover, and refrigerate for at least 2 hours or up to 3 days.
- Heat the oven to 350°F. Line a baking sheet with parchment or foil. Set one or two pineapple rounds on it and secure a thick wooden skewer upright through their centers; trim the skewer to fit the oven.
- Thread the pork slices onto the skewer, stopping 1 inch below its tip. Cap with another pineapple round.
- Roast for approximately 1½ hours, until deeply red and lightly charred outside. MCC safety clarification: check several places in the center with a thermometer; the pork must reach at least 145°F. Continue cooking if needed. Rest 10 minutes before slicing the pork and roasted pineapple thinly.
- Fill the tortillas with pork, pineapple, onion, cilantro, salsa, and avocado. Serve the lime wedges alongside.
Recipe Notes
1 thick wooden skewer, trimmed to the height of the oven.
From Justin’s kitchen
One of my all time favorite Mexican flavors. This recipe is excellent.