Al Pastor Recipe

Prepare chiles: toast guajillo and ancho/pasilla chiles in a dry skillet over medium heat 20–30 seconds per side until fragrant but not burned. Remove stems and seeds, then soak chiles in hot water for 15 minutes until softened. Reserve 1/2 cup soaking liquid.

Make marinade: in a blender combine soaked chiles (drain but reserve soaking liquid), achiote paste, garlic cloves, pineapple juice, orange juice, white vinegar, ground cumin, dried oregano, smoked paprika, kosher salt, black pepper and 2 tablespoons vegetable oil. Add 2–3 tablespoons of the reserved chile soaking liquid to help blend. Puree until completely smooth, scraping sides as needed. If too thick, add up to 2 tablespoons more pineapple or orange juice to reach a pourable paste.

Trim and slice pork: cut the pork shoulder across the grain into 1/4–1/2" thick slices or small thin slabs suitable for stacking. Pat dry with paper towels.

Marinate: place pork in a large bowl or zip-top bag and pour marinade over, massaging to coat thoroughly. Refrigerate for at least 4 hours and up to 24 hours (overnight is best for flavor penetration).

Assemble for spit or vertical roast: if using a spit/vertical stack, alternate layers of marinated pork and pineapple rings (or thin pineapple slices) stacking tightly onto the spit or a vertical skewer. If you don't have a spit, you can roast on a wire rack in a loaf/stainless container with pineapple slices layered between meat, or grill slices directly.

Cook on spit or roast: roast on a spit over medium-high heat or place in a 375°F (190°C) oven on a rack for 1 to 1¼ hours until edges are caramelized and internal temperature reaches 145–160°F depending on desired doneness. If grilling, cook slices over medium-high until charred at edges, turning occasionally, about 20–30 minutes for stacked pieces.

Rest and thinly slice: remove cooked stack from spit or oven and let rest 10 minutes. Thinly shave or chop the pork into bite-sized pieces (traditional al pastor is shaved thin). Reserve juices for finishing if desired.

Make puree: in a small blender or food processor combine crushed pineapple, black garlic cloves, soy sauce, brown sugar, honey, lime juice and rice vinegar. Blend until smooth.

Simmer and thicken: transfer puree to a small saucepan over medium heat. Bring to a gentle simmer, stirring often. In a small bowl mix cornstarch with 1 teaspoon water to form a slurry; whisk slurry into simmering pineapple mixture. Continue to simmer 2–3 minutes until glossy and slightly thickened. Season with 1/4 teaspoon salt and taste; adjust with more lime or sugar if necessary. Remove from heat.

Glaze cooked pork: during the last 5–10 minutes of roasting/grilling, brush the pineapple–black garlic lacquer onto the pork every 2–3 minutes to build a sticky, caramelized glaze. Reserve a small amount of lacquer for serving.

Prepare salsa: in a bowl combine diced pineapple, finely minced habanero (start with half pepper and add more to taste if you want extra heat), red onion, chopped cilantro, lime juice, sea salt and black pepper. Mix well.

Rest: let salsa sit at least 10–15 minutes at room temperature to marry flavors. Taste and adjust seasoning—add more lime or salt as needed. Keep refrigerated if not using within an hour.

Warm tortillas: heat a cast-iron griddle or skillet over medium-high heat. Brush lightly with 1 tablespoon cooking oil. Warm tortillas 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel to stay warm.

Crisp pineapple (optional): if you like, grill or sear some of the reserved pineapple rings or cores for 1–2 minutes per side until caramelized for garnish.

Assemble tacos: pile shredded/shaved al pastor onto warm tortillas, spoon pineapple–habanero salsa on top, drizzle with remaining pineapple–black garlic lacquer if desired, and finish with chopped white onion and cilantro leaves. Serve with lime wedges.