Marinate thin pork shoulder slices 6 hours in a blend of dried chillies, achiote, pineapple and spices. Stack on skewers with pineapple and grill, shaving the charred outside as it cooks. Serve in tacos with pineapple, onion and coriander.
Method
Make the adobo
Blend the soaked chillies with the achiote, garlic, pineapple juice, vinegar, cumin, oregano and salt into a thick red marinade.
Marinate the sliced pork
Coat the thin pork slices thoroughly and marinate for at least six hours, ideally overnight.
Stack on skewers
Thread the slices tightly onto skewers, layered flat, with chunks of fresh pineapple among them. You are building a small vertical stack that mimics the trompo spit.
Grill and char
Cook over a hot bed, turning, letting the outside char. As the outer layer cooks and blackens at the edges, shave it off and return the stack, the way a trompo is carved.
Build the tacos
Chop the charred pork, warm the tortillas, and serve with the grilled pineapple, raw onion, coriander and lime.
Notes worth knowing
- Achiote (annatto) paste gives al pastor its red colour and earthy flavour; it is worth seeking out in a Latin shop.
- The pineapple is not a garnish; its acidity tenderises the pork and the sweetness balances the chilli.
- If you have a rotisserie, build a proper vertical stack for the real trompo effect.
Common questions
Why is there pineapple in al pastor?
The dish came from Lebanese shawarma, adapted with Mexican chillies and pineapple. The pineapple tenderises the pork and its sweet-sharp flavour is now essential to the taste.
Can I make al pastor without a spit?
Yes. Stacking marinated slices tightly on skewers and shaving the charred edges gets close. A rotisserie gets closer, but skewers on a normal grill work well.
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