Tacos Al Pastor with Pineapple Salsa Verde

Name: Tacos Al Pastor with Pineapple Salsa Verde
Prep time: 480 min
Cook time: 120 min
Total time: 600 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 lbs pork shoulder; 3 whole dried guajillo chiles; 2 whole dried ancho chiles; 1 whole pineapple; 1 lb tomatillos; 2 whole serrano peppers; 0.5 whole white onion; 5 cloves garlic cloves; 0.5 cup fresh cilantro; 0.25 cup apple cider vinegar; 0.25 cup olive oil; 1 tsp cumin; 1 tsp oregano; 0.5 tsp black pepper; 1 tsp sea salt; 12 pieces corn tortillas; 0.25 whole white onion; 0.25 cup fresh cilantro

A modern twist on classic tacos al pastor featuring marinated pork cooked on a vertical spit with a vibrant pineapple salsa verde instead of traditional pineapple garnish, incorporating fresh tomatillos and cilantro for a more herbaceous flavor profile.

Prep: 8hCook: 2hTotal: 10h4 servingsMediumMexicanMain Course

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Ingredients

pork shoulder3 lbs
dried guajillo chiles3 whole
dried ancho chiles2 whole
pineapple1 whole
tomatillos1 lb
serrano peppers2 whole
white onion0.5 whole
garlic cloves5 cloves
fresh cilantro0.5 cup
apple cider vinegar0.25 cup
olive oil0.25 cup
cumin1 tsp
oregano1 tsp
black pepper0.5 tsp
sea salt1 tsp
corn tortillas12 pieces
white onion0.25 whole
fresh cilantro0.25 cup

Nutrition

520

Calories (kcal)

Protein (g)

Carbs (g)

Fat (g)

Instructions

1
Toast dried guajillo and ancho chiles in a dry skillet for 2 minutes until fragrant. Soak in hot water for 15 minutes, then blend with garlic, vinegar, olive oil, cumin, oregano, salt, and pepper into a smooth paste.
2
Coat pork slices thoroughly with the chile marinade and refrigerate for at least 8 hours, preferably overnight.
3
Prepare the pineapple salsa verde by charring tomatillos and serrano peppers in a skillet until blistered. Blend with cilantro, diced onion, salt, and lime juice. Fold in fresh diced pineapple chunks.
4
If using a vertical rotisserie, thread marinated pork slices tightly onto the spit, alternating with pineapple chunks at the top.
5
Cook on the spit over medium-high heat for 1-2 hours until the exterior is caramelized and meat reaches an internal temperature of 160°F.
6
Alternatively, broil stacked pork on skewers 6 inches from heat for 15-20 minutes, rotating halfway through.
7
Warm corn tortillas over an open flame until lightly charred, about 30 seconds per side.
8
Slice thin strips from the cooked pork using a sharp knife as it spins or immediately after cooking.
9
Assemble tacos by placing pork on warm tortillas, topped with pineapple salsa verde, diced onion, and fresh cilantro.
10
Serve immediately while meat and tortillas are still warm.

Tips

•
Marinate the pork for at least 8 hours for deeper flavor penetration
•
If you don't have a vertical spit, you can broil the stacked meat on skewers
•
Keep pineapple salsa verde chilled until serving to contrast with warm meat
•
Warm tortillas directly over flame for authentic char and flavor
•
Slice the meat thinly for traditional presentation and even cooking