Tacos Al Pastor Recipe | olivemagazine

Tacos Al Pastor recipe containing pork, pineapple, onion and coriander

1.5kg boneless pork shoulder
skin and large pieces of fat removed, meat cut into ½cm-thick slices
1 pineapple
cut into 1cm slices
1 large red onion
cut into thick slices
a handful of leaves coriander

MARINADE

50g achiote paste
see notes below
50ml fresh orange juice
4 guajillo chillies
stems removed, see notes below
1 chipotle chilli
stem removed
4 cloves garlic
1 heaped tsp dried oregano
1 heaped tsp ground cumin
¼ tsp ground cloves
100ml pineapple juice
60ml white wine vinegar
2 tsp fine sea salt
2 tsp caster sugar

TO SERVE

corn tortillas and lime wedges

Method

step 1
For the marinade, crumble the achiote into the orange juice and leave for 5 minutes.
step 2
In a dry pan over a medium heat, fry the chillies for 3-4 minutes or until charred, then add to a food processor with the achiote and orange juice, and the remaining marinade ingredients. Whizz to combine, then pour all over the meat. Cover and chill overnight or for at least 4 hours.
step 3
Prepare the BBQ for direct cooking by spreading the coals in an even layer. Brush the pineapple and onion with a little oil, and cook for a few minutes, turning once, until charred. Dice, season and mix with the coriander.
step 4
Grill the pork for 4-5 minutes on each side, turning, until the outside is charred but the meat on the inside is cooked through. (Alternatively, heat the grill to high and grill for 5 minutes each side, or until charred and cooked through.) Rest for 5 minutes under foil, then chop into small pieces, serving with the onion and pineapple, tortillas and lime wedges for squeezing over.