📝 About This Recipe
This K-Mex masterpiece marries the smoky, spit-roasted soul of Mexican Al Pastor with the fermented depth of Korean Gochujang. Thinly sliced pork shoulder is marinated in a vibrant blend of chilies and ginger, achieving a perfect 'char' that mimics a traditional trompo. It’s a bold, sticky, and spicy fusion that celebrates the shared love for pork, heat, and bright acidity in both culinary traditions.
🥗 Ingredients
The Pork and Marinade
- 2 pounds Pork Shoulder (Butt) (very thinly sliced across the grain)
- 3 tablespoons Gochujang (Korean Chili Paste) (adds heat and body)
- 1 tablespoon Achiote Paste (for earthy flavor and deep red color)
- 1/2 cup Pineapple Juice (fresh is best for enzymes that tenderize)
- 2 tablespoons Rice Vinegar
- 2 tablespoons Soy Sauce
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 1 tablespoon Toasted Sesame Oil
Pineapple-Kimchi Salsa
- 1 cup Fresh Pineapple (finely diced)
- 1/2 cup Napa Cabbage Kimchi (drained and chopped)
- 1/4 cup Red Onion (finely minced)
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Lime Juice
Assembly
- 12-16 pieces Corn Tortillas (small street taco size)
- 3 stalks Green Onions (thinly sliced)
- 1 tablespoon Toasted Sesame Seeds (for garnish)
- 1/4 cup Mexican Crema or Kewpie Mayo (for drizzling)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the Gochujang, achiote paste, pineapple juice, rice vinegar, soy sauce, minced garlic, grated ginger, and sesame oil until smooth.
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2
Place the thinly sliced pork shoulder into a gallon-sized freezer bag or glass bowl. Pour the marinade over the pork, ensuring every slice is well-coated. Refrigerate for at least 4 hours, preferably overnight.
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3
Prepare the salsa by combining the diced pineapple, chopped kimchi, red onion, cilantro, and lime juice in a small bowl. Toss well and set aside in the fridge to let the flavors meld.
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4
Remove the pork from the refrigerator 20 minutes before cooking to take the chill off.
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5
Heat a large cast-iron skillet or heavy griddle over medium-high heat with a tablespoon of neutral oil. You want the pan screaming hot to achieve a good sear.
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6
Working in batches to avoid crowding the pan, lay the pork slices flat. Cook for 2-3 minutes per side until the edges are charred and crispy (the sugars in the pineapple and Gochujang will caramelize quickly).
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7
Once cooked, transfer the pork to a cutting board and roughly chop into bite-sized pieces. Keep warm.
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8
Wipe the skillet clean and briefly toast the corn tortillas for 30 seconds per side until pliable and slightly charred.
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9
Assemble the tacos by layering a generous heap of the spicy pork onto each warm tortilla.
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10
Top with a spoonful of the Pineapple-Kimchi Salsa.
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11
Garnish with sliced green onions, a sprinkle of toasted sesame seeds, and a drizzle of crema or Kewpie mayo.
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12
Serve immediately with extra lime wedges on the side for squeezing.
💡 Chef's Tips
For the easiest slicing, place the pork shoulder in the freezer for 45 minutes before cutting. If you can't find achiote paste, substitute with 1 tablespoon of smoked paprika and a pinch of cumin. Don't discard the kimchi juice! Add a splash of it to your crema for an extra kick of umami. Ensure your skillet is hot enough; the 'burnt' bits of sugar and chili provide the authentic Al Pastor flavor profile. Use fresh pineapple rather than canned for the marinade, as the natural bromelain enzyme is crucial for tenderizing the pork.
🍽️ Serving Suggestions
Pair with a cold Mexican Lager or a crisp Korean Hite beer. A side of Mexican street corn (Elote) seasoned with Shichimi Togarashi instead of chili powder. Serve with a small bowl of chilled cucumber wakame salad to refresh the palate. A spicy Gochujang-infused Margarita makes for a daring and delicious cocktail pairing. Offer extra Gochugaru (Korean chili flakes) on the side for those who want even more heat.