If you're craving authentic Mexican street food, Tacos al Pastor is your answer. This recipe brings the vibrant and savory flavors of Mexico right to your kitchen, with juicy pork, tangy pineapple, and a perfect balance of spices. Let's get grilling!
Pork shoulder is crucial here because it's juicy and flavorful when cooked slowly. The pineapple juice not only adds sweetness but also helps tenderize the pork. Achiote paste is the star of the marinade, providing a rich color and earthy flavor. Oregano, cumin, paprika, salt, and pepper round out the spice profile, while white vinegar gives a tangy kick. Garlic adds depth and aroma. For toppings, fresh pineapple brings a burst of sweetness, white onion adds a crisp bite, and cilantro offers freshness. Corn tortillas are the traditional choice, providing a soft and slightly nutty base.
Tacos al Pastor pairs beautifully with a side of refried beans or elote (Mexican street corn). For drinks, a cold cerveza or a tangy margarita complements the flavors perfectly. Maybe even whip up some guacamole for a refreshing side!
Start by making your marinade. In a bowl, combine the pineapple juice, vinegar, achiote paste, oregano, cumin, paprika, salt, pepper, and minced garlic. Stir until everything is well-mixed. This mixture will be your flavor powerhouse.
Next, take your thinly sliced pork shoulder and submerge it in the marinade. Use your hands to make sure each slice is thoroughly coated. Cover the bowl with plastic wrap and refrigerate. The longer it marinates, the better, so aim for at least 4 hours, but overnight is ideal.
When you're ready to cook, preheat your grill or vertical spit to medium heat. If you don't have a spit, a grill works just fine. Layer the marinated pork onto the spit or grill, and cook it slowly, turning occasionally. You're looking for it to be cooked through and slightly charred, which should take about 1.5 hours.
While the pork is cooking, warm up your corn tortillas. A skillet over medium heat works perfectly. Just a minute on each side will do the trick, keeping them warm and pliable.
Once your pork is ready, let it rest for a few minutes before slicing it into thin strips. This helps retain the juices. Now, it's assembly time! Lay a few strips of pork on a tortilla, then top with diced pineapple, chopped onion, and cilantro. Serve with lime wedges on the side for an extra burst of citrusy freshness.
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