Pork Mexican

Tacos al pastor (pork tacos)

Name: Tacos al pastor (pork tacos) recipe
Yield: 5
Cuisine: /mexican
Ingredients: 2kg skinless and boneless pork shoulder, belly or neck (we used shoulder); 1 pineapple, peeled, core removed, quartered lengthwise; 1 white onion, finely chopped; 1 cup loosely packed coriander, roughly chopped; Juice of 1 lime, plus extra wedges to serve; Warm corn tortillas, to serve; 2 avocados, chopped; 3 garlic cloves; 1 onion, finely chopped; 1 tsp ground cumin; 1 tsp dried oregano; 2 chipotle chillies in adobo sauce; 2 tsp smoked paprika; 1/4 cup (60ml) white vinegar; 225g can pineapple pieces in juice

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by Tom Walton

Mar 10, 2020

To make the perfect pork begin this recipe 1 day ahead.

2kg skinless and boneless pork shoulder, belly or neck (we used shoulder)
1 pineapple, peeled, core removed, quartered lengthwise
1 white onion, finely chopped
1 cup loosely packed coriander, roughly chopped
Juice of 1 lime, plus extra wedges to serve
Warm corn tortillas, to serve
2 avocados, chopped

Marinade

3 garlic cloves
1 onion, finely chopped
1 tsp ground cumin
1 tsp dried oregano
2 chipotle chillies in adobo sauce
2 tsp smoked paprika
1/4 cup (60ml) white vinegar
225g can pineapple pieces in juice

Method

1.

For the marinade, combine all ingredients and 2 tsp salt flakes in a blender and whiz to a smooth puree. Place in a medium saucepan over medium-high heat and bring to the boil. Reduce heat to medium and simmer for 10-12 minutes for the flavours to infuse. Remove from heat and cool to room temperature.
2.

Place pork in a large dish and pour over half the marinade. Marinate in the fridge overnight.
3.

The following day preheat oven to 200°C. Line a baking tray with baking paper and place the marinated pork on top. Cover with baking paper and foil and roast for 2 hours. Remove foil and baking paper and cook for a further 35-40 minutes, basting with the juices often until caramelised.
4.

Preheat a lightly greased chargrill pan or barbecue to high. Chargrill the pineapple (in batches if necessary), turning frequently, for 5-6 minutes until charred. Cut into rough 1cm pieces. Transfer to a bowl with the onion, coriander and lime juice. Season and toss to combine.
5.

Slice the pork and spoon over a little extra reserved marinade. Top warm tortillas with pork, pineapple salsa and chopped avocado. Serve with lime wedges.