📝 About This Recipe
Born from the fusion of Lebanese shawarma techniques and vibrant Mexican ingredients, Al Pastor is the undisputed king of Mexico City street food. Thinly sliced pork shoulder is bathed in a deeply aromatic adobo of earthy achiote, smoky dried chilies, and warm spices, then stacked with fresh pineapple to create a succulent, caramelized masterpiece. This recipe captures that iconic 'trompo' flavor, delivering tender meat with crispy charred edges and a perfect balance of sweet and savory.
🥗 Ingredients
The Pork
- 4 pounds Pork Butt (Shoulder) (boneless, sliced into 1/4-inch thick steaks)
- 1 whole Fresh Pineapple (peeled, cored, and sliced into 1-inch thick rounds)
The Adobo Marinade
- 5 pieces Guajillo Chilies (stemmed and seeded)
- 2 pieces Ancho Chilies (stemmed and seeded)
- 3 tablespoons Achiote Paste (annatto seed paste)
- 1/2 cup Pineapple Juice (unsweetened)
- 1/2 cup White Vinegar (distilled)
- 5 cloves Garlic (peeled)
- 1 tablespoon Dried Mexican Oregano
- 1 teaspoon Ground Cumin
- 1/4 teaspoon Ground Cloves
- 2 teaspoons Kosher Salt
For Serving
- 24 pieces Corn Tortillas (small street-taco size)
- 1 large White Onion (finely diced)
- 1 bunch Fresh Cilantro (finely chopped)
- 4 pieces Limes (cut into wedges)
- 1 cup Salsa Verde (tomatillo-based salsa)
👨🍳 Instructions
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1
Prepare the chilies by lightly toasting the dried Guajillo and Ancho pieces in a dry skillet over medium heat for 30-60 seconds per side until fragrant but not burnt.
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2
Place the toasted chilies in a bowl of boiling water and let them soak for 15-20 minutes until soft and pliable.
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3
In a high-speed blender, combine the soaked chilies (discard soaking water), achiote paste, pineapple juice, vinegar, garlic, oregano, cumin, cloves, and salt. Blend until completely smooth.
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4
Slice the pork shoulder across the grain into very thin sheets, about 1/4 inch thick. Place the meat in a large bowl or heavy-duty zip-top bag.
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5
Pour the marinade over the pork, ensuring every slice is thoroughly coated. Refrigerate for at least 4 hours, preferably overnight (up to 24 hours) for maximum flavor penetration.
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6
Preheat your oven to 300°F (150°C) or set up your rotisserie/grill for indirect cooking. If using an oven, place a wire rack over a foil-lined baking sheet.
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7
Construct the 'mini-trompo': Place one thick slice of pineapple at the base of a vertical skewer (or use two long skewers for stability). Stack the marinated pork slices one by one, rotating them slightly to create a cylindrical tower. Top the stack with another thick slice of pineapple.
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8
Roast the pork tower for 2 to 2.5 hours, or until the internal temperature reaches 155°F (68°C). The outside should be deeply caramelized and slightly charred.
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9
Increase the oven temperature to 450°F (230°C) for the last 10 minutes, or use a kitchen torch to further crisp the exterior of the meat.
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10
Let the meat rest for 10-15 minutes. This is crucial for the juices to redistribute throughout the stack.
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11
To serve, use a very sharp knife to shave thin ribbons of pork vertically from the stack. Also, chop some of the roasted pineapple into small bits.
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12
Warm the corn tortillas on a hot griddle until soft and slightly charred. Double them up if they are very thin.
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13
Fill each tortilla with a generous portion of shaved pork and roasted pineapple. Top with diced onion, fresh cilantro, a drizzle of salsa verde, and a squeeze of lime juice.
💡 Chef's Tips
For the most authentic flavor, use Mexican Oregano which has citrus notes that regular oregano lacks. If you don't have a vertical skewer, you can stack the meat in a loaf pan and roast it, though you will lose some of the crispy edges. Ensure the pork is sliced as thin as possible; freezing the meat for 30 minutes before slicing makes this much easier. Don't skip the achiote; it provides the signature deep red color and earthy backbone of the dish. If the meat looks dry while roasting, baste it occasionally with the juices collecting in the bottom of the pan.
🍽️ Serving Suggestions
Pair with a cold Mexican Lager or a refreshing Hibiscus (Jamaica) Agua Fresca. Serve alongside 'Frijoles Charros' (cowboy beans) for a hearty meal. A side of grilled spring onions (cebollitas) adds a wonderful charred sweetness. Offer a variety of salsas, including a creamy avocado salsa or a spicy salsa roja. Finish the meal with traditional cinnamon-dusted churros.