Guajillo and chipotle chiles create the signature sweet-and-smoky spice of al pastor. Thinly slicing the pork shoulder before marinating allows the lime juice and pineapple to more easily break down and tenderize the meat, making for a mouthwatering meal.

Prep time: 15 min

Cook time: 20 min

Total time: 35 min

Char-Grilled Tacos al Pastor
Copyright Recipe © 2015 Woodland Foods

Ingredients

Makes 6 to 8 servings

  • 1 Large White Onion, peeled and halved

  • 1 Pineapple, peeled, cored and cut into 1/2-inch thick rounds

  • 1/2 Cup Lime Juice, freshly squeezed

  • 1/4 Cup Apple Cider Vinegar

  • 1/3 Cup Guajillo Chile Powder

  • 3 Cloves Garlic, halved

  • 2 Teaspoons Kosher Sea Salt Flakes

  • 1 Teaspoon Mexican Oregano

  • 1 Ground Cumin

  • 1 (2-1/2 To 3 Lb.) Boneless Pork Shoulder, cut into 1/2-inch-thick slices

  • 1/4 Cup Fresh Cilantro, chopped

  • Warm Corn Tortillas, for serving

  • Chile-Based Salsa, for serving

  • Lime Wedges, for serving

Directions

  1. Coarsely chop half of onion and 2 pineapple rounds. Reserve and chill remaining pineapple.

  2. Place chopped onion and pineapple in blender, and add lime juice, vinegar, Guajillo Chile Powder, garlic, salt, Mexican oregano and cumin. Purée until smooth.

  3. Place pork slices into re-sealable plastic bag. Pour in marinade and seal. Turn and massage lightly to coat meat. Refrigerate at least 4 hours or up to 1 day.

  4. Prepare medium-high-heat grill. Slightly char remaining pineapple rounds; reserve. Grill pork slices until lightly charred and cooked through, about 2 to 4 minutes per side.

  5. Chop pineapple rounds and pork into bite-sized pieces. Transfer to serving platter, and toss to combine.

  6. Finely chop remaining half of onion, and toss with cilantro.

  7. Serve pork-pineapple mixture with warm tortillas, cilantro-onion relish and lime wedges for making tacos.