We are celebrating Cinco De Mayo with Tacos Al Pastor! These tacos are made from strips of pork that have been marinated in spices and chiles. They are traditionally cooked on a spit along with pineapple and onion. As the meat cooks, the outside layer gets crispy and then the pork is shaved off and straight into tortillas, and topped with pineapple, onion, cilantro, and salsa.
To replicate the crispy pork off the spit, I’ve taken the cooked pork from the crockpot and broiled it in the oven to deliver these unbelievably delicious tacos. The marinade is a perfect blend of sweet, sour, and spicy.
Grilled pineapple is really worth making and I’m only sorry I’ve waited this long to try it.
This is a great meal for lots of guests!
Pork Shoulder is a very inexpensive cut of meat. When it is cooked low and slow the meat becomes incredibly tender and flavorful.
- 1 onion, chopped
- 4 garlic cloves
- 2 tsp. dried oregano
- 2 tsp. ground cumin
- 1 tsp. paprika
- 1 Tbls. chili powder
- 2 tsp. salt
- 1 tsp. pepper
- 3-4 chipotle chilis plus 2 Tbls. adobe sauce
- ⅓ cup orange juice
- ¼ cup distilled white vinegar
- 3 pounds boneless pork shoulder, sliced ¼ inch thick, seasoned with salt and pepper
- pineapple, peeled and sliced ½ inch thick
- For Serving:
- grilled corn tortillas
- sour cream
- lime wedges
- For Marinade, place onion, garlic, oregano, cumin, paprika, chili powder, salt and pepper, chipotle chiles, adobo sauce, orange juice and vinegar in a blender or food processor and puree until smooth.
- Pour the marinade into a large zip-
- Season the sliced pork with salt and pepper and add the pork to the marinade and turn to coat. Refrigerate at least 4 hours and preferably overnight.
- Place marinaded pork roast into the crockpot. Cook pork in the crockpot for 4 hours on high or 8 hours on low, checking occasionally. When pork has finished cooking, shred meat and allow it to simmer in the sauce.
- Preheat broiler to high. Remove pork and place on a foil-lined cookie sheet. Spread pork in an even layer. Broil on medium high for 5 minutes. Remove from oven and add 1 cup of additional marinade over pork. Place back in broiler for another 4-5 minutes until crispy on top.
- Brush the pineapple with oil. Grill over high heat on grill or in a grill pan, turning once, until lightly charred and softened 3 to 5 minutes. Chop and set aside.
- To serve, top tortillas with pork, charred pineapple, cilantro, sour cream and lime wedges.