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Recipes Nugget Market Signature Recipes

Al Pastor

Prep time
30 minutes, plus 4–8 hours marinating PT0.5M
Cook time
30 minutes PT30M
Yield
8 servings
Difficulty
2 out of 5 on the difficulty scale
Al Pastor

This sweet and savory pork dish makes a great taco filling—simply chop the meat into small pieces and serve in warm corn tortillas with your favorite toppings.

Ingredients

  • 5 dried guajillo chilies, deseeded
  • 2 dried ancho chilies, deseeded
  • 2 tablespoons achiote paste
  • 4 cloves garlic
  • ¼ cup pineapple juice or chopped fresh pineapple
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon cumin seeds
  • ½ teaspoon dried Mexican oregano
  • 2 teaspoons kosher salt
  • 3 pounds pork butt, sliced 1 inch thick
  • 4 fresh pineapple slices, ½ inch thick
  • 1 teaspoon neutral vegetable oil

Preparation

Heat a dry comal or cast iron pan over medium heat. Toast chilies for 15–20 seconds per side, until blistered and aromatic.

Transfer chilies to a heatproof bowl, then cover with just-boiled water and soak for 20 minutes.

Add chilies to a blender with achiote, garlic, pineapple juice, vinegar, cumin seeds, oregano, and salt. Blend until smooth to make the marinade.

Coat pork slices thoroughly with marinade, then refrigerate for 4–8 hours, or overnight.

Preheat oven to 400°F.

Place meat on a wire rack over a foil-lined sheet pan. Roast for 25–30 minutes, until cooked through and edges begin to char.

For the garnish, heat a grill or cast iron griddle over medium-high heat. Brush pineapple slices with oil and cook for 2–3 minutes per side. Serve with al pastor.