Pork Al Pastor

Pork Al Pastor

If Taco-Tuesday has you craving Mexican for dinner, then try this recipe for tacos Pork Al Pastor Recipe out for size!

In a traditional recipe the pork is marinated for days then mounted and cooked on a spit roast, similar to a Lebanese doner kebab. This recipe for Pork Al Pastor will give you just as much flavour without all the fuss. Bring on the Mexi-food-coma!

Pork Al Pastor Recipe


Serves 4 - 6
1.5kg Pork Scotch fillet steaks
1/2 fresh pineapple, peeled, quartered, core removed
4 dried Guajillo chilies, stems & seeds removed
5 garlic cloves
2 tablespoons Achiote Paste View
1/2 tablespoon ground cumin View
1/2 tablespoon ground coriander View
1/2 tablespoon Mexican oregano View
1/4 teaspoon freshly ground black pepper View
2 tablespoons salt View
2 tablespoons apple cider vinegar
2 tablespoon neutral oil, like vegetable or canola, divided
2 limes
1 white onion
1/4 cup coriander, leaves only
Corn tortillas, to serve View

Method for Pork Al Pastor

For the pork marinade:

Toast the dried chilies in a dry fry pan over a medium heat until flexible and fragrant. Remove chilies from the pan and transfer to a heatproof bowl then cover them completely with hot water. Cover the bowl with cling film and let the chilies seep in the hot water for 15 minutes. Once softened, remove the chilies from bowl and reserve 1 cup of the soaking liquid. Discard the remaining liquid.

Cut the pineapple into slices, then add these slices to a blender or a food processor. Add the soaked chilies, garlic, Achiote paste, cumin, coriander, Mexican oregano, pepper, salt, apple cider vinegar, 1 tablespoon of the oil and the juice of 1 lime. Blend until completely smooth and puree-like in consistency; adding the reserved soaking liquid if necessary.

Place the pork fillets into a plastic zip lock bag or into a shallow dish. Pour the marinade over the pork fillets, making sure that each piece of pork is well coated. Leave pork to marinade in the fridge for at least 1 hour or preferably overnight. Let pork come to room temperature for 1 hour prior to grilling.

Cooking the pork:

Preheat a large cast iron grill pan, a heavy based fry pan or a BBQ to a medium heat for at least 5 minutes. Remove any excess marinade from the pork steaks and grill the steaks in batches for 6-8 minutes on either side, until the steaks are lovely and charred.

Note: We recommend cooking the pork in batches to avoid over crowding the pan, and cooking time may differ depending on the thickness of the steaks.

Once the pork has finished cooking remove from the pan, transfer to a plate, cover in aluminium foil and leave to rest for 10 minutes.

Carefully wipe the hot pan with a paper towel to remove any charred pieces of pork, then add 1 tablespoon of oil. Add the remaining sliced pineapple to the pan and caramelize while the pork is resting. Remove from the pineapple from the pan once caramelized and set aside.

To assemble:

Cut the remaining lime into wedges and finely dice the white onion. Slice the pork steaks into strips,  against the grain, then warm the tortillas according to the packet instructions.

To serve, place pork strips into tortillas and garnish with caramelized pineapple, chopped white onion, coriander and lime wedges.

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