Name: Torito Mexican Restaurants PASTOR Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs pork shoulder, trimmed and cut into 1/2-inch slices or cubes; 3 tbs achiote paste; 4 pcs dried guajillo chiles, seeded and stems removed; 1 pcs dried ancho or pasilla chile, seeded; 1 tbs chipotle in adobo; 1 cup white vinegar; 1 cup orange juice, freshly squeezed; 1 cup pineapple juice; 4 pcs garlic cloves; 1 tsp ground cumin; 1 tsp dried oregano (Mexican if available); 1 tsp smoked paprika; 2 tsp kosher salt; 1 tsp black pepper; 2 tbs vegetable oil; 1 pcs pineapple, peeled, cored and cut into 8 thick rings or wedges; 1 cup white onion, finely diced; 1 cup fresh cilantro, chopped; 4 pcs limes, cut into wedges; 12 pcs small corn tortillas; 1 lb tomatillos, husked and rinsed; 1 pcs jalapeño or serrano chile, stemmed (seeded to reduce heat); 1 pcs garlic clove; 1 cup fresh cilantro; 2 tbs lime juice (about 1 lime); 3 tsp salt; 2 tbs water (to thin, as needed)

Method

Marinated Pork (Al Pastor)

1
Prepare dried chiles
Remove stems and seeds from guajillo and ancho (or pasilla) chiles. Toast them briefly in a dry skillet over medium heat 15–30 seconds per side until aromatic but not burned. Transfer to a bowl and cover with hot water. Soak 10–15 minutes until softened, then drain.
2
Make marinade
In a blender, combine soaked chiles, achiote paste, chipotle in adobo, white vinegar, orange juice, pineapple juice, garlic cloves, ground cumin, dried oregano, smoked paprika, kosher salt, black pepper and 2 tablespoons vegetable oil. Blend until very smooth, adding 1–2 tablespoons of the chile soaking liquid or water if needed to reach a pourable sauce consistency (about 1/4 cup).
3
Marinate pork
Place the sliced or cubed pork shoulder in a large bowl or resealable bag. Pour the marinade over the pork, massaging to coat thoroughly. Cover and refrigerate at least 4 hours, preferably overnight (8–12 hours) for best flavor.
4
Cook pork
When ready to cook, remove pork from the refrigerator 30 minutes before cooking to come toward room temperature. Preheat a grill or cast-iron skillet to medium-high. If using a skillet, add 1 tablespoon oil and heat until shimmering. Remove excess marinade from the pork (reserve a couple tablespoons for glazing). Cook pork in batches, spreading in an even layer and searing until well browned and slightly charred, 4–6 minutes per side for slices or 6–10 minutes, stirring, for small pieces, until internal temperature reaches 145–160°F and edges are caramelized. If using a grill, cook directly on the grates, flipping to get char. Optionally baste with reserved marinade in the last 1–2 minutes to intensify color (do not reuse raw marinade unless boiled). Transfer cooked pork to a plate and let rest 5 minutes, then chop to bite-sized pieces if needed.

Grilled Pineapple & Toppings

5
Grill pineapple
Preheat grill or grill pan to medium-high heat. Brush pineapple rings/wedges lightly with a little oil. Grill 2–3 minutes per side until grill marks form and sugars caramelize. Remove and chop into small cubes or thin slices to mix with the pork or top tortillas.
6
Prep toppings and tortillas
While pork rests, warm corn tortillas on the grill or a dry skillet until pliable and slightly charred, about 20–30 seconds per side. Keep wrapped in a clean towel to stay warm. Place diced onion, chopped cilantro and lime wedges in small bowls for assembly.
7
Assemble tacos
To serve, pile 2–3 tablespoons of the chopped al pastor pork onto each warm tortilla. Top with a small spoonful of grilled pineapple, a sprinkle of diced onion, and chopped cilantro. Squeeze lime over each taco and serve with green tomatillo sauce on the side or drizzled on top.

Green Tomatillo Sauce (Salsa Verde)

8
Cook tomatillos
Place husked tomatillos and the jalapeño (or serrano) on a hot dry skillet or comal over medium-high heat. Cook, turning occasionally, until charred and softened, about 6–8 minutes. Alternatively, roast under a broiler on a sheet pan 6–8 minutes until blistered.
9
Blend salsa
Transfer charred tomatillos, jalapeño, garlic clove, fresh cilantro, lime juice and salt to a blender or food processor. Blend until smooth, adding up to 2 tablespoons water to reach the desired consistency. Taste and adjust salt or lime as needed.
10
Finish and serve
Transfer salsa to a bowl and chill briefly or serve at room temperature alongside the tacos. The bright, tangy salsa contrasts the smoky-sweet pork.

Pastor Recipe

Ingredients

Marinated Pork (Al Pastor)

Grilled Pineapple & Toppings

Green Tomatillo Sauce (Salsa Verde)

Method

Marinated Pork (Al Pastor)

Prepare dried chiles

Make marinade

Marinate pork

Cook pork

Grilled Pineapple & Toppings

Grill pineapple

Prep toppings and tortillas

Assemble tacos

Green Tomatillo Sauce (Salsa Verde)

Cook tomatillos

Blend salsa

Finish and serve

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