Mexican Tacos al Pastor

Mexican Tacos al Pastor is a beautiful mixture of marinated pork with salsa, onion, pineapple wrapped in a taco. The achiote paste provides a lovely warmth to the marinade which is then absorbed into the pork shoulder. Serve this Mexican delight primarily as a main dish but also as a starter.

Mexican Tacos al Pastor

Superb taco with marinated pork combined with pineapple for an amazing partnership. The sharpness of the pineapple works perfectly with the marinated pork.

4.68 from 85 votes

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Course: Main Dish, Starter

Cuisine: Mexican

Keyword: Bake, Chillies, Fruit, Marinade, Pineapple, Pork, Taco, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Marinade: 3 hours hours

Total Time: 4 hours hours 45 minutes minutes

Servings: 10 Tacos

Calories: 388kcal

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Ingredients

 

MetricImperial

• 2.4 kg pork shoulder

Marinade

• 2 tbsp chilli powder
• 3 tbsp achiote paste
• 1 tbsp garlic powder
• 1 tbsp cumin
• 1 tbsp dried oregano
• 175 ml vinegar white
• 250 ml pineapple juice
• 4 rings pineapple
• 1 tbsp salt
• 1 tbsp ground black pepper

Serving

• 10 small tortilla
• 1 large onion peel/finely chopped
• 250 g salsa homemade is best
• 1 large avocado peel/dice
• 2 large limes wedged
• 40 g cilantro coriander

Instructions

• In a mixing bowl add the achiote paste garlic powder, chilli powder, cumin, oregano, vinegar, pineapple juice, salt and pepper and stir to combine. If there are any lumps, then mash them until the mixture is lovely and smooth.
  2 tbsp chilli powder, 3 tbsp achiote paste, 1 tbsp garlic powder, 1 tbsp cumin, 1 tbsp dried oregano, 175 ml vinegar, 250 ml pineapple juice, 1 tbsp salt, 1 tbsp ground black pepper
• Cut the pork shoulder into strips about ½ inch in width.
  2.4 kg pork shoulder
• Add the pork to the marinade in the mixing bowl of step 1 and toss/stir to coat the pork on all sides.
• Cover the bowl with cling film/plastic wrap and place in the fridge for a minimum of 3 hours. I leave mine up to 48 hours.
• When you are ready to cook, remove the pork and marinade from the fridge and preheat the oven to 180C/350F/Gas Mark 4.
• Line a baking tray with foil or parchment/greaseproof paper.
• To hold the pork together and cook evenly, place 2 pineapple rings/large pieces of pineapple onto a skewer and then skewer the pork strips. When towards the end of the skewer add another ring of pineapple. If you have any leftover then just build a second skewer.
  4 rings pineapple
• When ready, pop the skewer(s) onto the lined baking tray and place in the oven for 90 minutes. I use the leftover marinade to baste the pork every 20 minutes or so and rotate the skewers each time so all sides are cooked evenly.
• When the pork is slightly charred remove from the oven and put to one side for 10 – 15 minutes covered loosely with foil to relax.
• Carve strips off the skewers of pull the skewers out and prepare for service.
• Place a tortilla on a board and add some pork, onion, cilantro, pineapple, salsa and avocado with a lime wedge. Alternatively, put everything in the middle of the table and help yourselves.
  10 small tortilla, 1 large onion, 250 g salsa, 1 large avocado, 2 large limes, 40 g cilantro

Nutrition

Calories: 388kcal | Carbohydrates: 27g | Protein: 33g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 98mg | Sodium: 1227mg | Potassium: 854mg | Fiber: 5g | Sugar: 6g | Vitamin A: 930IU | Vitamin C: 13mg | Calcium: 111mg | Iron: 4mg