Pork Al Pastor

Total Time:
24 hr 30 min
Prep:
20 min
Inactive:
24 hr
Cook:
10 min

Yield:
10 servings
Level:
Easy

Ingredients
  • 2 tablespoons salt
  • 2/3 cup fresh pineapple chunks
  • 3/4 cup achiote paste
  • 1/4 cup granulated garlic
  • 7 pounds boneless pork butt
Directions

Puree the salt, pineapple, achiote and garlic in a blender until a thick paste forms, adding up to 1/4 cup water if necessary.

Trim and remove most of the fat from the pork butt. Slice and then dice the trimmed meat and mix with half the puree. Place in the fridge and let sit for 24 hours.

Before cooking the pork, rub the puree into the meat, adding more if necessary. Add to a skillet and cook over medium heat until the meat is cooked through and browned, 6 to 10 minutes.

Serve in tacos, over rice and beans or on potatoes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    I used canned pineapple (pureed and omitted the achuete since I didn't have any on hand. It marinated overnight. Despite looking somewhat pale (without the achuete, the pork came out rather tasty!
     
    We had it with soft tacos (with the works!
     

     
    And the good news, this dish is also versatile. It can be used for Shawarma, with the corresponding tzitziki or sesame sauce, and it can also be used as sandwich fillings for cemitas or any soft dough-type bread like dinner rolls.
     
    By adding soya sauce to the marinade, it can also be served as Hawaiian Pork with steamed rice along with a nice green salad
     

     
    Doing a big batch and freezing for convenience makes this a life-saver on those hectic days.
     

     
    I give it a 5-star!!!
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    Recipe courtesy of Marcela Valladolid