Taco Bliss
By Andrew Zimmern
Al pastor tacos at home? YES! My method is totally doable in the oven or on the grill. All you need is a pedestal skewer set up (I used this one), some forethought for a long marinade, a pork shoulder, and my all-purpose Mexican Fiesta seasoning. Slice it thin, let it mingle in the fridge with the spices overnight, skewer it up, let it slow cook and you’re on your way to taco bliss. Don’t skip the grilled pineapple topping, it really makes the whole dish.
Al Pastor Tacos
Ingredients
- 4-5 pounds boneless pork shoulder
- 3 tablespoons achiote paste
- 1/4 cup Mexican Fiesta seasoning
- 2 tablespoons Mexican oregano
- 2 tablespoons guajillo chili powder
- 1 tablespoon ancho chili powder
- 1/4 cup sherry wine vinegar
- 1 cup pineapple juice
- 1 ripe pineapple
- Corn tortillas
- Onions
- Cilantro
- Serrano chiles
Instructions
Slice the pork shoulder into 1/4-inch slices and transfer to a large bowl.
Combine achiote paste, Mexican Fiesta seasoning, Mexican oregano, guajillo chili powder, ancho chili powder, vinegar and pineapple juice. Mix well. Pour over the pork, massaging it in. Marinate in the fridge for 24 to 48 hours.
Cut the pineapple bottom off and place on a pedestal skewer (I used one like this). Layer the pork onto the skewer. The last layer should be the crown of the pineapple.
You’ll want to roast the pork for about two hours total. You can do this in the oven or the grill. If you’re using a grill: I like to grill over natural hardwood charcoal using indirect heat. I also use a grill thermometer to make sure my heat is consistent. For the first hour, cook the pork at 375 degrees F. After an hour, lower the heat to 325 degrees F, and roast for another hour. The pork should be charred and caramelized, but tender. Shave off into the drippings caught in the pan of the pedestal skewer, and toss.
Serve in warm corn tortillas with onion, cilantro, serranos, all minced. I also like to grill slices of leftover pineapple until well caramelized and serve with the tacos.
