Ingredients with Measurements:
- 1 lb. pork shoulder, thinly sliced
- 1/2 pineapple, peeled and sliced
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. achiote paste
- 1 tbsp. chipotle in adobo sauce
- 1 tbsp. dried oregano
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup white vinegar
- 1/4 cup vegetable oil
- 12 corn tortillas
- Cilantro, chopped (for garnish)
- Lime wedges (for garnish)
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, combine the pineapple, onion, garlic, achiote paste, chipotle in adobo sauce, oregano, cumin, salt, black pepper, orange juice, lime juice, white vinegar, and vegetable oil. Blend until smooth.
2. In a large bowl, combine the sliced pork shoulder and the marinade. Mix well to coat the pork. Cover and refrigerate for at least 2 hours, or overnight.
3. Preheat the grill or grill pan over medium-high heat. Remove the pork from the marinade and discard the excess marinade.
4. Grill the pork for 3-4 minutes per side, or until cooked through and slightly charred. Grill the pineapple slices for 2-3 minutes per side, or until lightly charred.
5. Warm the tortillas on the grill for 30 seconds per side.
6. To assemble the tacos, place a few slices of grilled pork and a few slices of grilled pineapple on each tortilla. Top with chopped cilantro and a squeeze of lime juice.
- Time:
Preparation time: 15 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 10-15 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- Makes 12 tacos
- Serves 4-6 people
Nutritional information:
- Calories per serving: 250
- Fat: 10g
- Carbohydrates: 25g
- Protein: 16g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Achiote paste can be substituted with paprika or chili powder.
- Chipotle in adobo sauce can be substituted with hot sauce or cayenne pepper.
- White vinegar can be substituted with apple cider vinegar or lime juice.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Top with diced tomatoes or onions.
- Serve with a side of refried beans or Mexican rice.
Tips and tricks:
- Make sure to thinly slice the pork shoulder for even cooking.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
Storage instructions:
- Store leftover grilled pork and pineapple in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork and pineapple in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the tacos on a platter with a side of salsa and sour cream.
- Garnish with chopped cilantro and lime wedges.
Garnishes:
- Chopped cilantro
- Lime wedges
Pairings:
- Serve with a cold Mexican beer or a margarita.
Suggested side dishes:
- Refried beans
- Mexican rice
- Grilled corn on the cob
Troubleshooting advice:
- If the pork is not cooking evenly, adjust the heat on the grill or move the pork to a cooler part of the grill.
Food safety advice:
- Make sure to marinate the pork in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure the pork is cooked to a safe internal temperature of 145°F.
Food history:
- Al pastor is a popular Mexican dish that originated in central Mexico, where it was inspired by Lebanese shawarma.
Flavor profiles:
- Spicy, smoky, sweet, tangy
Serving suggestions:
- Serve the tacos with a side of salsa and sour cream.
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Region: Mexican