Al Pastor

By Stella Navarro-Kim · stellanspice.com

4 hrs 30 min + 4–8 hrs marinating6

Marinated pork shoulder slow-roasted on a vertical spit with pineapple, then shredded and crisped on a griddle; served in corn tortillas with pineapple, onion, cilantro, and salsa.

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prepPartially freeze pork butt 2 hours, then thinly slice or pound out; ask butcher if preferred.
4 garlic cloves, smashed	Sauté garlic, onion & chiles 1–2 min	Add water & vinegar, cover & simmer 10 min	Cool, then blend with spices & stock until smooth	Strain through fine mesh, discard solids			Serve on tortillas with cilantro, raw onions & salsa
1/4 onion
1 tbsp neutral oil
5 chile guajillo, deseeded
2 bay leaves
60 ml water
60 ml apple cider vinegar
2 chile chipotle in adobo (2 peppers, not 2 cans)
1 tbsp achiote paste (or powder)
1 tbsp kosher salt
1 tsp cumin
1 tsp Mexican oregano
1/2 tsp black pepper
1/2 tsp all spice
60 ml canned pineapple juice
240 ml chicken stock (1 tsp Knorr + 1 cup water)
5 dried chile de arbol, deseeded (optional, spicy)
1.4 kg pork butt, thinly sliced	Marinate pork 4–8 hrs, chilled	Build trompo: pineapple base, layer pork, top pineapple	Slow roast 275°F / 135°C, 2.5–3 hrs until 145°F internal	Baste with pan juices last 30 min; broil last 2–3 min if desired	Rest 10 min, then thinly slice	Pan-fry pork, pineapple & onions with pan juices until caramelized
1 pineapple, thick slices for trompo + slices for serving
corn tortillas
cilantro
raw onions, sliced
salsa verde

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