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  • Prep 45 min
  • Total 28 hr 15 min
  • Servings 10

Ingredients

3 1/2
pounds boneless pork (Boston butt)
1 1/2
ounces annatto paste
2
chipotle peppers in adobo
1
small white onion, chopped
3
cloves garlic
2
bay leaves
2
Roma tomatoes, chopped
1
large fresh pineapple, diced
1/2
cup apple cider vinegar
1/2
cup water
1
tablespoon oregano
4 1/2
teaspoons salt
2
teaspoons pepper
2
medium red onions, one sliced thin and the other diced
1/3
cup red wine vinegar
2
Serrano peppers, minced
1
red bell pepper, diced
1/2
cup cilantro, chopped
Juice of 1 lime
20
corn tortillas (40 if you like your tacos with double tortilla)

Steps

Hide Images
  • 1
    Transfer the pork to a heavy storage bag and set aside.
  • 2
    In the blender, combine the annatto paste, chipotle peppers, white onion, garlic, bay leaves, tomatoes, 1 cup fresh pineapple, apple cider vinegar, water, oregano, 2 teaspoons of salt and 1 1/2 teaspoons pepper. Blend until smooth and taste for salt. Pour marinade over pork, seal bag and marinate for 24 hours.
  • 3
    Remove the pork from the refrigerator 30 minutes before roasting. Preheat the oven to 350º F.
  • 4
    Transfer the pork and all the marinade into a deep roasting pan. Discard storage bag. Cover with lid and roast for 2 hours. Uncover after 2 hours and continue roasting for another hour, basting every 20 minutes.
  • 5
    In a small bowl, combine the thinly sliced red onion, red wine vinegar and 1 1/2 teaspoons of salt. Stir well to combine, cover and set aside.
  • 6
    In a large bowl, add the remaining pineapple, diced red onion, Serrano peppers, bell pepper, cilantro, lime juice, 1 teaspoon salt and 1/2 teaspoon of pepper. Stir well to combine, taste for salt, cover and set aside.
  • 7
    When ready, remove the pork from the oven and let it rest for 20 minutes before slicing or chopping. Transfer the pork to a serving dish, pour the pan juices over it, and cover to keep warm. Warm the corn tortillas on a large griddle or comal and wrap in foil paper to keep warm. Garnish tacos with pineapple salsa and pickled red onions.

Expert Tips

  • Grilling fruits like pineapple and mango brings out their sweetness and adds a nice smoky flavor.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • An authentic preparation of tacos al pastor is a sight to remember: stacks of pork, pineapple, onions and spices all layered on a vertical barbeque rotisserie spit. The sweetness of the pineapple and spiciness of the chipotle make for a delicious taco!

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