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Pork Al Pastor Recipe

Name: Hugo's Mexican Kitchens Pork Al Pastor Recipe
Cook time: 5 h
Total time: 5 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 tbs achiote (annatto) paste; 4 pcs guajillo chiles, stemmed and seeded; 1 tbs chipotle in adobo (canned); 4 pcs garlic cloves; 1 cup white vinegar; 1 cup orange juice (fresh); 3 tbs lime juice (fresh); 1 tsp cumin, ground; 1 tsp oregano, dried (preferably Mexican); 1 tsp black pepper; 2 tsp salt; 2 tbs vegetable oil; 2 lbs pork loin (trimmed); 1 cup pineapple, fresh, cored and sliced 1/2" thick; 0.5 cup white onion, small dice; 0.25 cup fresh cilantro, chopped; 12 pcs corn tortillas; 4 pcs lime wedges; 0.25 tsp salt (for grilling pineapple); 1 tbs vegetable oil (for grill/skillet)

Inspired by Hugo's Mexican Kitchen

Time5h

Serves6

A street classic; charred pork loin in an achiote adobo and topped with cilantro, onion and grilled pineapple.

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Ingredients

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Adobo & Marinade

3 tbs achiote (annatto) paste

4 pcs guajillo chiles, stemmed and seeded

1 tbs chipotle in adobo (canned)

4 pcs Garlic cloves

1 cup white vinegar

1 cup orange juice (fresh)

3 tbs lime juice (fresh)

1 tsp cumin, ground

1 tsp oregano, dried (preferably Mexican)

1 tsp black pepper

2 tsp Celtic sea salt

2 tbs Tuscany sunflower oil

Pork & Assembly

2 lbs pork loin (trimmed)

1 cup pineapple, fresh, cored and sliced 1/2" thick

1/2 cup white onion, small dice

1/4 cup Fresh cilantro, chopped

12 pcs corn tortillas

4 pcs Lime wedges

1/4 tsp salt (for grilling pineapple)

1 tbs vegetable oil (for grill/skillet)

Method

Adobo & Marinade

Prepare chiles

Heat a dry skillet over medium heat. Toast guajillo chiles about 20–30 seconds per side until fragrant but not burned. Remove and immediately place in a bowl. Cover chiles with 1 cup of boiling water and let soak 15 minutes until softened. Reserve soaking liquid.

Make adobo purée

Drain most of the chile soaking liquid but reserve 1/4 cup. In a blender, combine softened guajillo chiles, achiote paste, chipotle, garlic, white vinegar, orange juice, reserved chile soaking liquid (about 1/4 cup), lime juice, cumin, oregano, black pepper, 2 teaspoons salt, and 2 tablespoons vegetable oil. Blend on high until completely smooth (about 1–2 minutes). If too thick, add up to 2 tablespoons water to reach a pourable but thick paste.

Taste and adjust

Taste the adobo and adjust seasoning: add a pinch more salt or a teaspoon of sugar if it tastes too tart. The purée should be vibrant, tangy and slightly sweet.

Pork & Assembly

Slice and marinate pork

Thinly slice the pork loin across the grain into 1/8–1/4" slices (or cut into 1/2" strips) for quick cooking and char. Place pork in a large bowl or zip-top bag and pour the adobo purée over it, massaging to coat evenly. Marinate at least 4 hours, preferably overnight, in the refrigerator. Stir or turn occasionally to ensure even coating.

Grill pineapple and pork

Preheat a grill or heavy skillet/griddle to medium-high heat and brush with 1 tablespoon oil. Grill pineapple slices 2–3 minutes per side until char marks appear and fruit is slightly caramelized; sprinkle with 1/4 teaspoon salt while hot. Remove and dice into small chunks. Working in batches so as not to overcrowd, cook marinated pork slices on the hot surface 2–3 minutes per side until deeply charred at the edges and cooked through (internal temp ~145°F/63°C). If cooking many pieces, keep finished pork warm on a tray tented loosely with foil.

Chop pork

After cooking, let pork rest 3 minutes, then chop or roughly shred into bite-sized pieces and mix with the diced grilled pineapple to distribute fruit evenly.

Warm tortillas

Warm corn tortillas on the hot grill or skillet about 20–30 seconds per side until pliable and slightly charred. Keep tortillas wrapped in a clean towel to stay warm.

Assemble tacos

Place 2–3 tablespoons of chopped pork and pineapple onto each warmed tortilla. Top with small dice white onion and chopped cilantro. Serve with lime wedges on the side for squeezing.

Storage and reheating

Leftover marinated uncooked pork can be refrigerated up to 24 hours. Cooked pork stores in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of orange juice or water to keep moist.