
Time
90 minutes
Servings
6
Calories
278
Marinated pork, traditionally cooked on a vertical spit, thinly sliced and served on tortillas with pineapple, onion, and cilantro.
278
cal
36.3g
protein
19g
carbs
6.2g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| boneless pork shoulder | 2 lbs | 192 | 34g | 0g | 5g | |||
| dried guajillo chiles | 4 whole | 8 | 0g | 2g | 0g | |||
| dried ancho chiles | 2 whole | 38 | 1g | 8g | 1g | |||
| garlic cloves | 4 cloves | 3 | 0g | 1g | 0g | |||
| achiote paste | 1 tbsp | 0 | 0g | 0g | 0g | |||
| white vinegar | 0.25 cups | 2 | 0g | 0g | 0g | |||
| orange juice | 0.25 cups | 5 | 0g | 1g | 0g | |||
| pineapple juice | 0.25 cups | 5 | 0g | 1g | 0g | |||
| cumin | 0.5 tsp | 1 | 0g | 0g | 0g | |||
| oregano | 0.5 tsp | 0 | 0g | 0g | 0g | |||
| salt | 1 tsp | 0 | 0g | 0g | 0g | |||
| corn tortillas | 16 pieces | 6 | 0g | 1g | 0g | |||
| fresh pineapple | 1 cup | 14 | 0g | 4g | 0g | |||
| white onion | 0.5 cup | 5 | 0g | 1g | 0g | |||
| cilantro | 0.25 cups | 0 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| boneless pork shoulder | 2 lbs | 192 | 34g | 0g | 5g | |||
| dried guajillo chiles | 4 whole | 8 | 0g | 2g | 0g | |||
| dried ancho chiles | 2 whole | 38 | 1g | 8g | 1g | |||
| garlic cloves | 4 cloves | 3 | 0g | 1g | 0g | |||
| achiote paste | 1 tbsp | 0 | 0g | 0g | 0g | |||
| white vinegar | 0.25 cups | 2 | 0g | 0g | 0g | |||
| orange juice | 0.25 cups | 5 | 0g | 1g | 0g | |||
| pineapple juice | 0.25 cups | 5 | 0g | 1g | 0g | |||
| cumin | 0.5 tsp | 1 | 0g | 0g | 0g | |||
| oregano | 0.5 tsp | 0 | 0g | 0g | 0g | |||
| salt | 1 tsp | 0 | 0g | 0g | 0g | |||
| corn tortillas | 16 pieces | 6 | 0g | 1g | 0g | |||
| fresh pineapple | 1 cup | 14 | 0g | 4g | 0g | |||
| white onion | 0.5 cup | 5 | 0g | 1g | 0g | |||
| cilantro | 0.25 cups | 0 | 0g | 0g | 0g |
Step 1
Cut pork shoulder into thin slices. Toast chiles, then rehydrate in hot water. Blend rehydrated chiles, garlic, achiote paste, vinegar, orange juice, pineapple juice, cumin, oregano, and salt until smooth.
Step 2
Marinate pork slices in the blended al pastor sauce for at least 4 hours, or preferably overnight, in the refrigerator.
Step 3
Preheat a large cast-iron skillet or griddle over medium-high heat. Cook marinated pork in batches until browned and cooked through, about 5-7 minutes per batch.
Step 4
While pork cooks, dice fresh pineapple, finely chop white onion and cilantro.
Step 5
Warm corn tortillas in a dry pan or microwave.
Step 6
Assemble tacos: fill warmed tortillas with cooked pork, then top with diced pineapple, chopped onion, and fresh cilantro.
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