A while back, the gang over at Buzzfeed’s Tasty had a recipe for making al pastor at home (you can find the link here). If you’ve not had the opportunity to have al pastor/adobada it’s usually pork that’s slow roasted on a rotating vertical spit called a trompo similar to shwarma and gyro meat. Tasty’s method involved slow roasting marinated pork on skewers that were stuck into half a pineapple to approximate the traditional trompo. Though it was an intriguing idea, I found that when I attempted to use Tasty’s method, my pork wasn’t cooked all the way through because it was difficult to get the pork evenly distributed over the pineapple. The execution doesn’t really work out but their flavor was close to al pastor that I’ve had at some of my favorite taquerias.
My method for al pastor/adobada is much simpler and has that great flavor combination of chili lime and pineapple that makes al pastor so popular, though I’ll admit it doesn’t have the wow factor of a taquero slicing perfect strips of crispy pork off the trompo Like this guy…
- 3 lbs pork shoulder with fat cap
- 12 oz can of pineapple juice
- 3/4 cup chopped pineapple
- 4 TBS ground achiote
- 1 TBS ground cumin
- 1 TBS ground oregano
- 1/2 tsp ground cinnamon
- 1 bunch cilantro
- 2 jalapeno roughly chopped
- 3 cloves of garlic
- 1 medium sized white onion roughly chopped
- 1 bunch scallions roughly chopped
- 1/2 cup lime juice
- 1 TSP chipotle powder
- 1 TBS salt
- corn tortillas
- pineapple salsa*
Place all the ingredients except the pork, tortillas and pinapple salsa into a blender and blend until you have a loose paste. Place the pork shoulder into a large zip top bag and pour marinade over the pork. Seal the bag and let marinade for at least 4 hours but overnight is ideal.
Remove pork from marinade (reserve the marinade) and roast at 325F for 90 minutes. Remove from oven. Set oven to broil. Placed reserved marinade into a small pot and bring to a boil. Let boil for 1 minute then remove from heat. Cut the pork into 1/2 cubes and lay out on a greased cookie sheet. Place under the broiler for 5 minutes until pork starts to brown and crisp. Alternately, you can cook on the stove top using a griddle/cómal or a cast iron skillet.
Serve on warm corn tortillas with pineapple salsa
- 1 clove of garlic minced
- 2 scallions chopped
- 1 bunch of cilantro
- 1/2 cup lime juice
- salt and pepper to taste
- 1 cup pineapple cut into 1/2 cubes
- 1 jalapeno diced
- 1 small shallot minced or 1 TBS of minced red onion
Combine all the ingredients into a bowl and enjoy. This can be eaten right away but its better if allowed to sit for a couple of hours.
If you’re feeling especially ambitious, here’s my recipe for homemade corn tortillas.
We’ll be on hiatus the next couple of weeks. While we go on vacation.