Al Pastor Recipe

prepare chiles

Remove stems and seeds from guajillo and ancho chiles. Toast briefly in a dry skillet over medium heat 20–30 seconds per side until fragrant but not burnt. Transfer to a bowl and cover with hot water; soak 15–20 minutes until softened. Reserve soaking liquid.

blend adobo

Drain chiles but reserve 1/2 cup of soaking liquid. In a blender combine softened chiles, achiote paste, white vinegar, orange juice, pineapple juice, garlic, chopped white onion, chipotle in adobo, oregano, cumin, coriander, cloves, black pepper, brown sugar and 1 teaspoon kosher salt. Blend until very smooth, adding up to the reserved soaking liquid a tablespoon at a time to help blend to a thick sauce consistency (about 1/3 to 1/2 cup used). Taste and adjust salt—sauce should be bright, tangy, slightly sweet and smoky.

marinate pork

Place pork shoulder cubes in a large bowl or resealable bag. Pour the adobo marinade over the pork, turning to coat thoroughly. Refrigerate and marinate at least 4 hours, preferably overnight (8–12 hours) for best flavor penetration.

preheat and sear

Remove pork from fridge 30 minutes before cooking to come to near room temperature. Preheat oven to 325°F (160°C). Heat 2 teaspoons vegetable oil in a heavy, ovenproof Dutch oven or large skillet over medium-high heat. In batches, sear marinated pork cubes about 2 minutes per side until well-browned but not cooked through. Transfer seared pieces to a plate.

braise

After searing the last batch, pour the remaining marinade into the Dutch oven with any accumulated pork juices and add 1/4 cup water or pineapple juice if needed to create a thin braising liquid. Bring to a simmer, return all pork to pot, cover and transfer to the oven. Braise 1.5–2 hours, or until pork is tender and pulls apart easily. Check at 60 minutes and stir; add up to 1/4 cup additional liquid if it becomes dry.

shred and crisp

Remove pork from oven and shred with two forks or chop to bite-sized pieces. For the traditional slightly charred edges of al pastor, heat a skillet or grill pan over high heat with a little oil and quickly sear/shake the shredded pork in batches until edges are crisp and caramelized, about 3–5 minutes. Alternatively, spread shredded pork on a rimmed baking sheet and broil 3–5 minutes to get charred bits, watching carefully to avoid burning.

prepare pineapple salsa

Combine diced fresh pineapple, finely diced white onion, chopped cilantro, lime juice and 1/4 teaspoon salt in a bowl. Stir and taste; adjust lime or salt as needed. Let sit 10–15 minutes for flavors to meld.

grill pineapple slices (optional)

If you reserved pineapple slices, lightly oil and grill or sear them until caramelized (2–3 minutes per side). Dice and fold into the pineapple salsa for smoky-sweet charred flavor.

warm tortillas

Warm tortillas by heating a large skillet or comal over medium-high heat. Brush each tortilla lightly with oil or warm briefly in batches (about 20–30 seconds per side) until pliable and slightly blistered. Keep wrapped in a clean kitchen towel to stay warm.

assemble tiki tacos

Place 1–2 tablespoons of shredded al pastor on each warmed tortilla. Top with 1 teaspoon of pineapple salsa, a small sprinkle of diced white onion, and some chopped cilantro. Crumble a pinch of queso fresco or Cotija on top. Add thin radish slices if using and finish with a squeeze of lime and hot sauce or salsa to taste.

serve

Arrange tacos on a platter and serve immediately while pork is warm and slightly crisp. Leftover pork keeps well in the fridge for 3–4 days and can be reheated quickly in a skillet to re-crisp edges.