The pork is the star of this taco party and we want it to shine. I like to keep it simple and use only cilantro and onion and salsa verde. We still need toppings for our al pastor tacos. And trust me, that slow roaster pineapple mixed with the pork juices will be delicious!īut the pork with pineapple won’t be enough.
Keep cutting around the trompo until everything is sliced off.ĭice up the pineapples as well and mix it all together. Slice the pork from the trompo, staring up and cutting down. As much as you’ll want to slice into it right away, let it rest! Just like any other protein, the cooked pork will need a good 10-15 minutes rest to let all the juices redistribute. This will make the pork very tender and ideal for tacos. My personal favorite is the Thermapen from Thermoworks. Cooking to temperature will ensure it’s cooked properly. The pork should cook until it reaches an internal temperature of 200-205 degrees. The cook time will depend on how much pork is on the trompo, but it will still take a few hours. I cook these at indirect heat, between 325-350 degrees.
Simple al pastor recipe full#
Pork stacked on the trompoĪfter the trompo is stacked full of the porky deliciousness, it’s time to hit the grill. Make sure to press the pork slices in tight and stack to the top. I start with a slice of pineapple on the bottom of the skewer and then I stack on the pork. I like using the Trompo King vertical skewer for my al pastor.
All the juices that drip down the skewer keep the meat moist and flavorful. This allows the meat the self baste as it cooks. It is traditionally cooked on a vertical skewer called a trompo. The other unique thing about al pastor, is how it’s cooked. That marinade needs time to fully penetrate the pork and give it maximum flavor. Most of it will render down and provide additional moisture and flavor while it cooks.Īfter the pork is sliced, cover it with the marinade liquid and put it in the fridge overnight. You can probably ask the butcher to do it for you as well.ĭon’t worry too much about the extra fat. Cut it by hand into thin slices, maybe 1/4-1/2″ thick and cover them with the marinade liquid. You will have to look for it at smaller Mexican markets or on Amazon. The achiote paste is then mixed with the rest of ingredients to make the marinade liquid.įor the pork, a boneless pork shoulder works best. Unfortunately, most big box grocery stores don’t carry it. It’s a mix of different herbs and spices in a pasty form. The most important ingredient is achiote paste. Most of the ingredients are readily available, except for one. The secret to a delicious al pastor is the marinade for the pork. Let’ see if we can make it at home! The essentials for al pastor Let’s Prep It Up The pork is mixed with pineapple and then slow roasted to perfection. Al pastor is made traditionally with marinated pork that’s cooked on a vertical skewer, known as a trompo. A delicious mix of sweet and savory, tangy and spicy, this is what you get with al pastor tacos.
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