Aug 26, 2024, Updated Sep 04, 2024 As lovers of Mexican food and culture, my family travels to Mexico whenever we get the chance. I am obsessed with the rich flavors of tacos al pastor; impossibly tender and richly colored boneless pork shoulder. It’s SO delicious.
Tacos Al Pastor: A Fascinating History
Tacos al pastor originated in Mexico in the early 20th century, influenced by Lebanese immigrants who brought the technique of cooking meat on a vertical spit, similar to shawarma. (Historical Mexico.org) Mexicans adapted this by marinating pork with chilies, spices, and pineapple, then cooking it on a “trompo.” The dish, which means “shepherd-style tacos,” became a beloved street food across Mexico. Just skimming through this recipe post? Here are some highights: Growing up on the East Coast, the Halifax Donair was a local icon, and it, too, is a Lebanese recipe adapted to suit Canadian tastes.
Pineapple: Adds a sweet, fruity taste and tenderizing enzymes. White vinegar & orange juice Olive oil Garlic cloves Chili powder, cayenne, & smoked paprika: This easy blend replaces the combination of dried guajillo and ancho chiles that are traditionally used in an Al Pastor marinade. Rather than sourcing, toasting, soaking whole chiles, I find this trio comes really close for color, heat, and smoky flavor. Ground cumin & dried oregano Pork shoulder: Traditionally used for al pastor, its marbled fat makes it ideal for thin slicing and slow-cooking, resulting in tender, flavorful meat. Corn Tortillas: I love these easy homemade corn tortillas and I know you will, too!
Tortilla swaps: Use flour tortillas instead of corn tortillas for a softer wrap. For a low-carb alternative, serve the pork in lettuce leaves. Toppings: Substitute diced onion with pickled onions. Add sliced avocado or guacamole for a creamy texture. Sprinkle some crumbled queso fresco or grated cheese on top for added richness. Fresh cilatro is also nice. Pineapple: You can also use fresh pineapple juice in the marinade and skip the pineapple topping if that’s easier.
A traditional recipe would also include achiote paste for a deeper red color, but I am keeping this easy and minimalist without sacrificing flavor.
A blender: either one on a stand or a hand-held one to blend up the marinade. A container or baking dish: Something to marinade your pork in. A large bowl will do. Depending on your cooking method: A baking dish, an instant pot or slow cooker.
Balance flavor with acidity: The combination of citrus (lime) and vinegar in the marinade not only tenderizes the meat but also balances rich flavors. Acid helps break down proteins, allowing the pork to soak up more flavor. Control marinade time: Marinating for too long can actually cause the meat to become mushy due to the acidic ingredients. Aim for 2-24 hours to achieve the perfect balance of tenderness and flavor. Pineapple’s role: Pineapple contains bromelain, an enzyme that tenderizes meat by breaking down proteins. However, too much exposure can make the meat overly soft, so use it wisely and avoid extended contact in the marinade. Achieving a perfect char: Whether using the broiler or a hot skillet, high heat caramelizes the sugars in the marinade, adding depth and enhancing texture. This quick char mimics the effect of traditional open-fire cooking. Warming tortillas for maximum flavor: Warming tortillas directly over a flame or in a dry skillet enhances their aroma and makes them more pliable. The slight charring also adds a subtle smoky flavor. Resting the meat: Let the pork rest for a few minutes after cooking before slicing. This allows the juices to redistribute, keeping the meat moist and flavorful.
Prepare the marinade
Blend all marinade ingredients until smooth.
Marinate the pork
Thinly slice pork shoulder with a sharp knife and place in a 9×13 inch baking dish. Pour marinade over pork, ensuring even coating. Cover and refrigerate for up to 2 hours, if possible (if not, go straight to baking!).
Cook the pork (choose a method)
Oven roasting: Cover with foil and roast for 1.5 to 2 hours. Uncover, pour off some of the juices and broil for 5-10 minutes at to finish at 350°F (175°C). Instant pot: Layer marinated pork and marinade in Instant Pot. Pressure cook on high for 30 minutes. Natural release for 10 minutes, followed by quick release. Optional: Crisp pork in a hot skillet or under the broiler. Slow cooker: Layer pork and marinade in the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours. Optional: Crisp pork in a hot skillet or under the broiler. Brush will oil to keep it moist.
Adjust seasoning
Taste the pork; add more salt if needed.
Warm the tortillas
Heat tortillas in a dry skillet or over a gas flame until charred and flexible.
Assemble the Tacos
Fill tortillas with sliced pork. Squeeze lime juice over the filling. Top with pineapple, cilantro, a squeeze of lime juice, and diced onion. Cook the pork in advance using any of the methods mentioned (oven, Instant Pot, slow cooker). Store it in the fridge, and reheat when ready to serve. For best results, crisp it up right before serving.
Storage
Refrigeration: Store cooked pork in an airtight container in the refrigerator for up to 4 days. Freezing: Freeze the cooked pork in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat the pork in a skillet over medium heat until warmed through. You can also crisp it up under the broiler or in a hot skillet for added texture.
Storing Toppings
Store toppings like diced onion, cilantro, and pineapple separately in the refrigerator for freshness. They’ll keep well for 2-3 days. Don’t miss my favorite Mexican Dessert Recipes!
This Green Chili recipe is tangy and flavor-packed. Make cream cheese chicken chili and you’ll be in instant food heaven. This is my chili con carne and honestly, the only recipe you’ll ever need.
