Al Pastor Recipe

Time3h

Serves6

Marinated pork in adobo and grilled pineapple topped with cilantro and onion

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Marinade
Remove stems and seeds from the dried chiles. Soak them in hot water for about 15 minutes until softened. In a blender, combine the softened chiles, garlic, oregano, cumin, salt, black pepper, apple cider vinegar, and orange juice. Blend until smooth.
2
Marinate the Pork
Cut the pork shoulder into chunks and place it in a large bowl. Pour the adobo marinade over the pork, ensuring it's well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.
3
Prepare the Pineapple
Cut the pineapple into rings or wedges and set aside.
4
Grill the Pork and Pineapple
Preheat a grill to medium-high heat. Remove the pork from the marinade and grill for about 8-10 minutes per side, or until fully cooked. Grill the pineapple for about 2-3 minutes on each side until caramelized.
5
Serve
Chop the grilled pork into small pieces. Serve on tortillas topped with grilled pineapple, diced onion, and chopped cilantro.