Al Pastor Recipe

Cooking Instructions

1. 1

   Prepare the Marinade

   Remove the stems and seeds from the guajillo chiles. Boil them in water for about 10 minutes until softened. Blend the chiles with garlic, oregano, cumin, salt, black pepper, and lime juice until you have a smooth paste.

2. 2

   Marinate the Pork

   Cut the pork shoulder into large chunks and place it in a bowl. Pour the marinade over the pork, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.

3. 3

   Roast the Pork

   Preheat your oven to 300°F (150°C). Place the marinated pork in a roasting pan and cover with foil. Roast for 3 to 4 hours, or until the pork is tender and easily shredded.

4. 4

   Prepare the Toppings

   While the pork is roasting, prepare the pineapple, onion, and cilantro. Dice the pineapple into small cubes, and set aside.

5. 5

   Serve

   Once the pork is done, shred it using two forks. Serve the shredded pork in tortillas, topped with diced onion, cilantro, and fresh pineapple.