Pork al Pastor

Posted by Callies Biscuits on

I've always had a little food obsession with the flavors of Mexico. My family and I just arrived home from our third vacation to the flavorful country. On these vacations, a reoccurring theme is to stroll the streets and sniff out the best al pastor tacos. Seriously – the smells are to die for! 

Each year upon my return home, I have attempted to match the mouth-watering taste that the locals achieved but I just couldn't master it using traditional skewers (or without buying an expensive machine). After this vacation, I did my research and found that Serious Eats may have had the answer I've been drooling over for years! They contained the meat in a pineapple. Though I've never loved the taste of pineapple, I'm always forcing myself to explore new flavors and man– did this one win me over! Assemble, cook in the oven, slice, and serve. It's that easy! 

See all the Mexico family fun on my Instagram highlight! 

Pork al Pastor

Pork al Pastor Ingredients

    - 3 pound pork butt - 1 tablespoon chili powder - 1 tablespoon cumin - 1 tablespoon paprika - 1 tablespoon oregano - 1 teaspoon cayenne pepper - 1 tablespoon salt - Fresh cracked pepper - 6 cloves garlic, minced - ½ cup apple cider vinegar - 1 cup fresh squeezed orange juice (about 4-5 oranges) - 1 whole pineapple - Cilantro for garnish - White onion for garnish - 4 wooden skewers

Chile de Arbol Salsa Ingredients

    - 1 (3 ounce) bag dried Chiles de Arbol, stems cut off and seeds removed - 1 onion, diced - 5 cloves garlic, minced - Juice of one lime - 1 tomato, diced - ½ cup apple cider vinegar - ¼ cup olive oil plus 1 tablespoon; divided - ¼ cup water

Pork al Pastor Instructions

    1. In a bowl mix together the chili powder, cumin, paprika, oregano, cayenne, salt and pepper. Set aside. 1. Cut the pork butt into ½ inch slices and then cut those slices in half. 1. Place the sliced pork into a gallon ziplock bag. Add the spices to the pork and coat all of the pieces using your hands. 1. Add in the garlic, vinegar and orange juice. Seal bag and gently shake to make sure everything is mixed together. 1. Marinate in the refrigerator for 24 hours. 1. Preheat oven to 375ºF. Remove your oven racks expect for one. Place the one rack on the lowest setting. Line a deep roasting pan with foil and set aside. 1. Cut the pineapple leaving about 3 inches on the bottom and the top. Reserving the middle part of the pineapple to serve alongside the pork. Cut the reserved pineapple into chunks. Also reserve the pineapple top for serving. 1. Turn the bottom of the pineapple flat side down. Place the 4 skewers in a square shape into the pineapple. 1. Place each slice of meat onto the skewers and continually push down the meat into the pineapple. Making sure to divide the meat evenly onto the skewers so the pineapple stands up straight while it cooks. 1. Place the pineapple onto the foil lined roasting pan. Bake for 2 ½ hours or until an inserted meat thermometer reads 165ºF. 1. Let cool slightly. Place on a platter. Add the pineapple top back on top of the pork. Shave the meat with a knife off the pineapple. 1. Serve with the reserved pineapple chunks, cilantro, onions and Carrie’s Chile de Arbol Salsa. 1. Enjoy!

Chile de Arbol Salsa Instructions

    1. Heat a sauté pan to medium heat with one tablespoon olive oil. Add in the onion and garlic and sauté until tender, about 5 minutes. 1. Add in the chiles and cook for another 5 minutes. Remove from heat and let cool. 1. Add the cooled chile mixture into a blender along with the remaining ingredients. Blend until smooth. 1. Pour into a small bowl and serve alongside the Pork al Pastor. 1. Enjoy!
This recipe takes you right back to Mexico! Just add the margarita!