Al Pastor Tacos

Al Pastor Tacos

Recipe: Renan Lopes

Ingredients

  • 1 lb Pork Shoulder
  • 1 lb Pork Loin
  • 1/2 lb Pork Belly
  • 1 Pineapple
  • 1/4 lb LifeSpice Al Pastor Seasoning
  • 1/2 C Vegetable Oil

Method

  1. Using a very sharp chef’s knife or slicing knife, slice pork sirloin as thin as possible.
  2. Pound the meat until less than 1/4-inch thick and transfer to a bowl.
  3. Mix the oil and seasoning until fully combined, and add to the bowl making sure to fully coat each pork slice. Marinate from 2 hours up to overnight in the fridge.
  4. In a disposable aluminum loaf pan, place the pork slices, alternating between shoulder, loin, and belly, until all the meat is used.
  5. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or up to 36 hours.
  6. In a preheated oven at 275F, place the pan of pork uncovered and roast until internal temp reaches 165F (about 4 hours) (note: this will create a lot of fat and juice so make sure the loaf pan is placed in the oven on a baking sheet).
  7. Allow to cool slightly, cover with aluminum foil, and refrigerate at least 2 hours, up to overnight.

to serve

  1. Preheat a skillet on medium-high heat. Peel and cut pineapple to desired size pieces.
  2. Remove cooked meat from aluminum tray. Using a sharp chef’s knife or slicing knife, slice meat as thinly as possible to create fine shavings.
  3. Add pineapple and meat slices to a skillet and saute until golden brown.
  4. Serve with corn tortillas, silantro and pickled red onions.