Spit-Roasted Pineapple Pork Tacos al Pastor
Tender pork shoulder marinated in a smoky achiote-chile paste, slow-roasted until caramelized and piled onto warm corn tortillas with charred pineapple, raw onion, and fresh cilantro. This iconic Mexico City street food delivers a perfect balance of sweet, spicy, and savory in every bite.
Ingredients
- 2 lbs boneless pork shoulder, sliced thin (1/4 inch)
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 3 tablespoons achiote paste
+ 12 more ingredients
Instructions
Toast the guajillo and ancho chiles in a dry skillet over medium heat for 30 seconds per side until fragrant and pliable. Place in a bowl, cover with boiling water, and soak for 15 minutes.
Drain the chiles and add them to a blender with the achiote paste, pineapple juice, garlic, cumin, oregano, vinegar, and salt. Blend until completely smooth.
Place the sliced pork in a large bowl or zip-top bag and pour the marinade over it, tossing to coat every piece. Refrigerate for at least 1 hour or up to overnight.
Preheat the oven to 375 F. Layer the marinated pork slices on a rimmed baking sheet, overlapping slightly. Roast for 45 minutes.
Lay the pineapple slices on top of the pork and continue roasting for another 30 to 40 minutes until the pork edges are deeply caramelized and crispy.
Chop the roasted pork and pineapple together on a cutting board, mixing the crispy bits with the tender meat.
Warm the corn tortillas on a dry comal or skillet until soft and lightly charred. Double them up and fill with the pork and pineapple mixture. Top with diced onion, cilantro, a squeeze of lime, and salsa verde.
Nutrition Estimate
Per serving • Estimated by Blinner AI