Mix in the garlic and cook it until it is fragrant, which takes about 30 to 45 seconds. Pineapple – I prefer fresh sliced pineapple, but you can use canned rings.Īdd the oil to a large saucepan over medium heat and caramelize the onions until browned while occasionally stirring.Salt – Use your favorite coarse salt for this recipe.Achiote – You can use achiote paste or annatto powder for the marinade.However, I prefer to use olive or avocado oil. Herbs – Oregano is the classic herb to use in the marinade.Spices – I like to use a combination of cumin, peppercorns, and cloves.Onion – You can use a red, white, sweet, or yellow onion.Garlic – Several garlic cloves will make this al pastor very tasty.Vinegar – I like distilled white vinegar, but apple cider vinegar is another excellent option.Citrus – You will need some oranges and limes for this.Chiles – Combining ancho, guajillo, and chipotle makes for an excellent marinade.Pork – I prefer pork shoulder, which will be the most flavorful cut.Locals adapted the cooking technique and quickly evolved into their version using pork to make al pastor. The history of this cooking method originated from Lebanese immigrants who settled in Puebla, Mexico, and brought their famous lamb shawarma, which is cooked on a vertical spit. They can be served as the primary protein entrée alongside Mexican Rice, Pico de Gallo, or Pineapple Salsa.Īl pastor means “shepherd style,” and it explicitly references a style of cooking spit-roasted or grilled. The meat is thinly sliced from the spit and commonly served as tacos al pastor. Al PastorĪl Pastor is a Latin specialty consisting of thinly sliced marinated pork stacked on a vertical spit and roasted. If you want to explore some more food from Mexico then try my Birria Tacos or Chicken Tinga. I am always blown away by Mexican cuisine’s rich, delicious flavor and the love that goes into each recipe. I have a feeling these will quickly become your new favorite tacos. When cooking is complete, allow ribs to rest for at least 15 minutes before serving.This delicious Authentic Mexican Tacos al Pastor is thinly sliced marinated pork roasted on a spit with pineapple for an unbelievably delicious recipe. Remove ribs from butcher paper or aluminum foil and place ribs, meat-side up, directly onto grill.īaste meat-side of ribs with remaining al pastor sauce. Set the grill temperature to 215 ☏ and place the ribs onto the grill. Wrap the ribs with butcher paper or aluminum foil, ensuring that both ends are crimped to prevent juices from spilling out. Reserve approximately 1/2 cup of al pastor for later use. Glaze ribs generously on both sides with al pastor sauce. Smoke ribs for 3 hours.Īfter 3 hours of cooking, remove the ribs from the grill. Once the grill reaches a stable temperature of 190 ☏, place the baby back ribs in the grill meat-side up. The texture of the rub on the ribs should be like wet sand it might feel like there’s too much seasoning on ribs, but there isn’t! Using all the rub from Step 1, season the ribs evenly and liberally on both sides. This creates a layer of flavor, but also functions as an adhesive for the spice seasoning. Place 1 tablespoon of sauce on each side of ribs (1/4 cup total) and rub to evenly distribute. Reserve sauce in the refrigerator for later use. Place salsa, honey, chipotle pepper, pineapple juice, pineapple chunks, and remaining tablespoon of kosher salt in a blender or food processor and blend until smooth. Place chili powder, cumin, coriander, paprika, garlic powder, mustard powder, oregano, 2 tablespoons kosher salt, black pepper, and brown sugar in a mixing bowl and stir to combine.
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