Al Pastor (mexico City, Mexico) Recipe
Guajillo-marinated grilled pork shoulder topped with grilled pineapple, salsa verde, onions & cilantro.
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Ingredients
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Pork Marinade
Toppings
Method
Marinating the Pork
- 1
Prepare the Marinade
Remove the stems and seeds from the guajillo chiles. In a small saucepan, bring 2 cups of water to a boil. Add the guajillo chiles and simmer for about 10 minutes until softened. Drain and transfer to a blender.
- 2
Blend the Marinade
To the blender with the guajillo chiles, add the pineapple juice, garlic, cumin, oregano, salt, black pepper, and lime juice. Blend until smooth.
- 3
Grilling the Pork
- 4
Prepare the Grill
Preheat your grill to medium-high heat. If using charcoal, allow the coals to turn gray before grilling.
- 5
Grill the Pork
Remove the pork from the marinade and let excess marinade drip off. Place the pork shoulder on the grill and cook for about 25-30 minutes on each side, until it reaches an internal temperature of 145°F (63°C).
- 6
Rest the Meat
Once cooked, remove the pork from the grill and let it rest for 10 minutes before slicing.
Preparing Toppings and Serving
- 7
Grill the Pineapple
While the pork is resting, cut the pineapple into rings and grill for about 2-3 minutes on each side until caramelized.
- 8
- 9
