Al Pastor Dinner Recipe

Make marinade

In a blender or food processor combine chopped pineapple, orange juice, Sriracha sauce, white vinegar, achiote paste, ground cumin, oregano, minced garlic, kosher salt and black pepper. Blend until smooth.

Marinate pork

Place the 1" pieces of pork shoulder in a nonreactive bowl or zip-top bag. Pour the blended marinade over the pork so all pieces are coated. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) to allow flavors to penetrate.

Grill pork

Preheat a grill or grill pan to medium-high (about 425°F/220°C). Remove pork from marinade, letting excess drip off. Brush grill grates or pan with vegetable oil. Grill pork in an even layer (or in batches) 4–6 minutes per side, until nicely charred and internal temperature reaches 145–160°F (63–71°C) depending on preferred doneness. For a more traditional al pastor finish, chop grilled pork into bite-sized pieces and briefly return to the hot grill or a hot skillet with a few spoonfuls of reserved marinade to caramelize.

Rest and chop

Let cooked pork rest 5 minutes, then chop larger pieces into taco-sized strips or small chunks for serving.

Rinse the rice under cold water until water runs clear. In a medium saucepan, heat 1 tsp oil over medium heat, add drained rice and toast 1–2 minutes. Add stock and 1 tsp salt, bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit, covered, 5 minutes. Fluff with fork before serving.

Heat 1 tbsp oil or lard in a skillet over medium heat. Add finely chopped onion and cook until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds. Add cooked or canned pinto beans and salt. Mash the beans in the skillet with a potato masher or fork until smooth or slightly chunky, adding 1–3 tbsp water or reserved bean liquid as needed to reach desired consistency. Cook, stirring, 3–5 minutes until heated through and creamy.

Toss mixed greens, diced tomato, thinly sliced red onion and chopped cilantro in a bowl. Adjust seasoning with a squeeze of lime and a pinch of salt to taste. Portion guacamole, sour cream and salsa into small bowls for plating. Keep lime wedges on hand for squeezing over finished plate or tacos.

Warm tortillas: Wrap tortillas in foil and warm in a 350°F (175°C) oven for 8–10 minutes, or heat individually in a dry skillet 20–30 seconds per side until pliable. To assemble each dinner plate: place a portion of rice (about 1/2 cup), refried beans (about 1/2 cup), a scoop of salad, 1/2 cup guacamole, 2 tbsp sour cream, 2 tbsp salsa, 3–4 warmed tortillas and 6–8 oz of chopped al pastor pork. Garnish with extra cilantro and lime wedges. Offer additional Sriracha or salsa on the side.