Tacos Al Pastor
Mexican food is just like the country itself: colorful, spicy, and cheerful. If you're looking for a wonderfully flavorful, marinated pork dish with an extra fruity note, you should try the following recipe — every meat lover will get their money's worth with our version of tacos al pastor!
Equipment
- Casserole Dish
- Baking tray
- Wooden Skewer
Ingredients
- 2 lb pork loin
- 1 large pineapple
- 16 slices bacon
- 10 whole allspice berries
- 1/3 cup achiote paste
- 1/4 cup pineapple juice
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp salt
- 1/4 cup vinegar
- corn tortillas
- diced onions
- chopped cilantro
Instructions
- Cut the pork loin into 12 slices, pound the pieces thin, and place them in a casserole dish.
- For the achiote pineapple marinade, crush the ingredients until a smooth paste forms. Spread the achiote pineapple marinade over the pork slices until they're completely coated and let marinate for 20 minutes.
- Cut the pineapple into 2 large cubes and stack them in the center of a baking tray lined with parchment paper.
- Place 2 pieces of marinated pork slices crosswise on the pineapple cubes and then place 4 slices of bacon crosswise on top. Keep layering the marinated pork slices and bacon slices until all the meat is stacked, with the top layer being multiple marinated pork slices.
- Top the pork tower with a piece of pineapple and stick a wooden skewer through it to secure everything in place. Transfer the baking tray to a preheated oven and cook at 375°F for 1 hour, rotating the pan every so often so that the meat cooks evenly.
- Let the meat rest for about 10 minutes before cutting pieces off of the pineapple spit. Serve the marinated pork slices in corn tortillas with pineapple, onions, and cilantro.