Perfect Al Pastor Tacos Every Single Time

By Chef Billy Parisi · 120 min

Ingredients

Instructions

1. Heat the oil in a large saucepan over medium heat and brown the onion, stirring now and then, about 10 to 15 minutes. Add the garlic and cook until fragrant, about 30 to 45 seconds.
2. Stir in the cumin seeds, peppercorns and cloves and cook for 1 minute.
3. Add the seeded chiles and the oregano and cook for 2 minutes.
4. Pour in the water and cook the chiles until soft and the liquid has reduced by half, about 10 to 15 minutes.
5. Transfer everything from the saucepan to a blender with the zest of 1 orange and 1 lime, and the orange and lime juice.
6. Add the achiote paste, vinegar and salt, and blend on high until very smooth. Season with salt, then chill briefly until the marinade is only at room temperature.
7. Remove the bone from the pork shoulder and slice the pork about 1/4 inch (roughly 6 mm) thick. Trim off any unwanted fat.
8. Put the pork in a large bowl, pour in the marinade and mix for 3 to 4 minutes until every slice is fully coated.
9. Cover and refrigerate for 12 to 24 hours.
10. Stack the marinated pork thinly onto a vertical spit. Place the pineapple slices on top. If the pineapple does not fit, broil it on high for 3 to 4 minutes per side, or grill it directly for 2 to 3 minutes per side until lightly charred. Dice the pineapple once cooked.
11. Cook the pork on the rotisserie over low heat until well browned and reaches 160°F internally, about 90 minutes.
12. Slice the meat off the spit as soon as it is cooked, letting the rest keep cooking as it is trimmed.

Summarized from Chef Billy Parisi's video. Watch it for the details.

More recipes with

GarlicOnionLimeTortillaOrangeCorn tortillaPineapplePork shoulder