![]() Place the thinly sliced pork onto a vertical skewer with a pan underneath, just like I did with the vertical rotisserie.Most people will not have a vertical rotisserie, so here are some other options to cook at home. You can begin slicing as soon as it is ready. The pork will cook from the outside as long as the outside pieces are browned and at 160° internally. Place the pineapple slices on top of the pork.Ĭook the pork on the rotisserie over low heat until it is well browned and cooked to 160° internally. Cover and place it in the refrigerator for 12 to 24 hours.Īdd the thin slices of marinated pork to the spit until completely stacked up. Transfer the pork to a large bowl, pour in the slightly chilled marinade, and thoroughly mix for 3 to 4 minutes until the pork slices are completely covered on all sides. In the meantime, remove the bone from the pork shoulder and thinly slice the pork into roughly ¼” thick slices. Adjust the seasoning with salt and briefly set it in the refrigerator to chill. Pour in the achiote paste, vinegar, and salt, and blend quickly until smooth. Transfer all the ingredients in the saucepan to a blender along with the zest of 1 orange and lime and the juice of 3 oranges and two limes. Pour in the water and cook the chiles until they are soft and the amount of liquid is reduced by one-half. Stir in the cumin seeds, peppercorns, and cloves and cook for 1 minute.Īdd seeded chiles and oregano and cook for 2 minutes to release some flavor. Mix in the garlic and cook it until it is fragrant, which takes about 30 to 45 seconds. Pineapple – I prefer fresh sliced pineapple, but you can use canned rings.Īdd the oil to a large saucepan over medium heat and caramelize the onions until browned while occasionally stirring.Salt – Use your favorite coarse salt for this recipe.Achiote – You can use achiote paste or annatto powder for the marinade.However, I prefer to use olive or avocado oil. Herbs – Oregano is the classic herb to use in the marinade.Spices – I like to use a combination of cumin, peppercorns, and cloves. ![]() Onion – You can use a red, white, sweet, or yellow onion.Garlic – Several garlic cloves will make this al pastor very tasty.Vinegar – I like distilled white vinegar, but apple cider vinegar is another excellent option.Citrus – You will need some oranges and limes for this.Chiles – Combining ancho, guajillo, and chipotle makes for an excellent marinade.Pork – I prefer pork shoulder, which will be the most flavorful cut.Locals adapted the cooking technique and quickly evolved into their version using pork to make al pastor. The history of this cooking method originated from Lebanese immigrants who settled in Puebla, Mexico, and brought their famous lamb shawarma, which is cooked on a vertical spit. They can be served as the primary protein entrée alongside Mexican Rice, Pico de Gallo, or Pineapple Salsa.Īl pastor means “shepherd style,” and it explicitly references a style of cooking spit-roasted or grilled. The meat is thinly sliced from the spit and commonly served as tacos al pastor. Al PastorĪl Pastor is a Latin specialty consisting of thinly sliced marinated pork stacked on a vertical spit and roasted. If you want to explore some more food from Mexico then try my Birria Tacos or Chicken Tinga. I am always blown away by Mexican cuisine’s rich, delicious flavor and the love that goes into each recipe. I have a feeling these will quickly become your new favorite tacos. This delicious Authentic Mexican Tacos al Pastor is thinly sliced marinated pork roasted on a spit with pineapple for an unbelievably delicious recipe. ![]()
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