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Pastor Recipe

Name: Mariachis de Jaliscos Pastor Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 kg pork shoulder, trimmed and cut into 1/2-inch slices or thin strips; 80 g achiote (annatto) paste; 6 pieces guajillo chiles, stems and seeds removed, soaked and drained; 2 pieces dried ancho or pasilla chile, stems and seeds removed, soaked and drained; 240 ml pineapple juice; 60 ml white vinegar; 60 ml orange juice (fresh); 6 pieces garlic cloves; 2 tsp dried oregano (preferably Mexican); 1 tsp ground cumin; 1 tsp ground black pepper; 0.25 tsp ground cloves; 2 tsp salt; 2 tbsp vegetable oil; 6 pieces pineapple rings (fresh, core removed) for stacking/grilling; 24 pieces small corn tortillas; 1 cup white onion, finely chopped; 1 cup fresh cilantro, chopped; 6 pieces lime wedges; 2 cups salsa roja or salsa verde; 1 cup extra pineapple, diced (for tacos); 1 tbsp chipotle in adobo (for smoky heat); 1 tbsp brown sugar or piloncillo, grated

Inspired by Mariachis de Jalisco

Time3h

Serves6

Make Pastor Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Pork (Adobada)

3 1/3 lb (1.5 kg) pork shoulder, trimmed and cut into 1/2-inch slices or thin strips

2.82 oz (80 g) achiote (annatto) paste

6 pieces guajillo chiles, stems and seeds removed, soaked and drained

2 pieces dried ancho or pasilla chile, stems and seeds removed, soaked and drained

1.01 cup (240 ml) Pineapple juice

1/4 cup (60 ml) white vinegar

1/4 cup (60 ml) orange juice (fresh)

6 pieces Garlic cloves

2 tsp dried oregano (preferably Mexican)

1 tsp Ground cumin

1 tsp ground black pepper

1/4 tsp ground cloves

2 tsp Celtic sea salt

2 tbsp Tuscany sunflower oil

6 pieces pineapple rings (fresh, core removed) for stacking/grilling

Toppings & Garnishes

24 pieces small corn tortillas

1 cup white onion, finely chopped

1 cup Fresh cilantro, chopped

6 pieces Lime wedges

2 cups salsa roja or salsa verde

1 cup extra pineapple, diced (for tacos)

Optional Marinade Boosters

1 tbsp chipotle in adobo (for smoky heat)

1 tbsp brown sugar or piloncillo, grated

Method

Prepare Marinade & Pork

Soak chiles

Remove stems and seeds from guajillo and ancho/pasilla chiles. Place them in a bowl and cover with very hot (not boiling) water. Let soak 15–20 minutes until soft, then drain, reserving about 60 ml of the soaking liquid for thinning if needed.

Blend marinade

In a blender combine softened guajillo and ancho/pasilla chiles, achiote paste, pineapple juice, orange juice, white vinegar, garlic cloves, oregano, cumin, black pepper, cloves, salt, and 1–2 tablespoons of the reserved chile soaking liquid or plain water as needed. Blend until completely smooth. Add vegetable oil and blend briefly to emulsify. Taste and adjust salt or add the optional chipotle or brown sugar for heat/sweet balance.

Marinate pork

Place the sliced pork in a large nonreactive bowl or resealable plastic bag. Pour the marinade over the pork, making sure all pieces are coated. Add the pineapple rings between layers if you plan to stack or skewer for roasting. Marinate refrigerated for at least 6 hours, preferably overnight (12–18 hours) for best flavor penetration. Turn the meat once or twice during marination to redistribute the marinade.

Cooking (Traditional Stacking or Pan/Grill Method)

Assemble for rotisserie or oven (optional stacked method)

If you have a vertical spit or rotisserie: stack marinated pork slices on the spit, alternating with pineapple rings to form a cone-shaped stack (thicker at the base). Press tightly so the stack holds together. Roast on a rotisserie over medium-high heat until exterior is well-browned and internal temperature reaches 70–72°C (160–165°F), about 1–1.5 hours depending on size. Periodically baste with reserved marinade during the first third of cooking; after that, avoid raw marinade contact. Let rest 10 minutes, then shave thin slices with a sharp knife.

Pan or grill method (recommended for home cooks)

Preheat a large cast-iron skillet or flat top griddle over medium-high heat with 1 tablespoon oil, or preheat an outdoor grill to medium-high. Remove pork from marinade, letting excess drip off. Reserve marinade; do not use it later unless boiled 5–10 minutes. For stovetop: cook pork in batches so pieces have room and can brown—about 3–5 minutes per side—until nicely charred and cooked through to 70–72°C (160–165°F). For a more authentic char, finish seared pork with pineapple rings on the grill until caramelized, about 2 minutes per side. Once cooked, let meat rest 5 minutes and then chop or shave into small bite-sized pieces (about 1 cm).

Assemble Tacos & Serve

Warm tortillas on a dry skillet or comal until pliable and slightly charred at edges (about 20–30 seconds per side). Keep wrapped in a clean towel to stay warm.

Top each warm tortilla with 1–2 tablespoons of chopped pork (or more to taste). Add a small spoonful of diced pineapple, a sprinkle of chopped onion and cilantro, and a drizzle of salsa. Serve immediately with lime wedges on the side. Provide additional salsa and chopped pineapple for guests.

Storage: refrigerated cooked pork will keep 3–4 days in an airtight container. Reheat gently on a skillet or microwave; if reheating from chilled, add a splash of pineapple juice to keep meat moist.