Porkalpastor Recipes

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PINEAPPLE PULLED PORK AL PASTOR



Pineapple Pulled Pork Al Pastor image

There's nothing like a juicy pulled pork sandwich, especially one inspired by a famous taco. Maybe it's the brine, or that I'm just easily satisfied, but it's been my experience that if you simply season aggressively and cook the meat over smoky coals up to a certain temp, you'll be rewarded with tender, moist, and very flavorful meat. Slather it with the grilled pineapple salsa for the full 'al pastor' experience.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20h30m

Yield 12

Number Of Ingredients 18

9 pounds bone-in pork shoulder roast
1 cup kosher salt
1 quart pineapple juice
3 quarts cold water
2 tablespoons kosher salt
¼ cup ancho chili powder
1 tablespoon ground chipotle pepper
1 tablespoon garlic powder
1 tablespoon ground cumin
2 teaspoons ground cinnamon
1 tablespoon dried Mexican oregano
½ pineapple, cut into rings, or to taste
1 serrano pepper, finely chopped
2 tablespoons diced roasted red peppers
¼ cup chopped cilantro
¼ cup rice vinegar
salt to taste
12 hamburger buns, split

Steps:

  • Place pork in a large brining vessel. Cut a few slashes into the fat side of the pork.
  • Whisk salt, pineapple juice, and water together in a large bowl. Pour brine over the pork. Refrigerate for 12 to 24 hours.
  • Combine salt, ancho powder, chipotle powder, garlic powder, cumin, cinnamon, and oregano together for the rub.
  • Remove pork from the brine and place on a deep baking pan lined with foil. Season generously with the spice rub. Reserve remaining spice rub for another use.
  • Preheat a charcoal grill for 300 to 325 degrees F (150 to 175 degrees C). Place 2 bricks on the grate, if you like, and place the baking pan on top.
  • Grill, occasionally spooning rendered juices over the meat, until very tender, about 7 hours. Make sure to maintain the same 25-degree range in temperature by adjusting the vents under, and on top of the grill, or smoker. An instant-read thermometer inserted into the center of the pork should read 195 degrees F (91 degrees C).
  • Remove pan from the grill, wrap top in foil, and let rest for 1 hour. Meanwhile, cook pineapple over the last of the coals until nicely charred, 7 to 10 minutes.
  • Dice the grilled pineapple to get about 2 cups. Combine in a bowl with serrano pepper, red peppers, cilantro, and rice vinegar. Season with salt and a pinch of the leftover spice rub.
  • Remove pork bone and pull the meat apart. Add to a bowl with some of the rendered fat; pull apart with 2 forks. Place some pork over each bottom bun, top with pineapple salsa, and cover with the other bun half.

Nutrition Facts : Calories 552.9 calories, Carbohydrate 42.6 g, Cholesterol 133.9 mg, Fat 22.9 g, Fiber 3.2 g, Protein 42.6 g, SaturatedFat 7.7 g, Sodium 8936.4 mg, Sugar 14.2 g

AUTHENTIC TACOS AL PASTOR



Authentic Tacos al Pastor image

Tacos al pastor is a quintessential Mexican dish, with tender pork and pineapple marinated in a savory and aromatic chile sauce. Serve with warm corn tortillas, tomatillos salsa, and lemon or lime wedges.

Provided by docmancito

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5h19m

Yield 10

Number Of Ingredients 16

1 tomato
3 dried guajillo chile peppers, seeded
2 dried ancho chile peppers, seeded
1 pineapple, sliced 3/4-inch thick
½ cup orange juice
1 onion, quartered
¼ cup white vinegar
2 chipotle peppers in adobo sauce
1 tablespoon salt, or to taste
2 cloves garlic, crushed
3 cloves
1 teaspoon cumin seeds
1 teaspoon dried oregano
2 pounds boneless pork loin, thinly sliced
½ cup chopped onion
½ cup chopped fresh cilantro

Steps:

  • Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.
  • Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.
  • Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.
  • Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.
  • Marinate pork in the refrigerator, 4 hours to overnight.
  • Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.
  • Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.
  • Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.

Nutrition Facts : Calories 204.3 calories, Carbohydrate 23 g, Cholesterol 43.5 mg, Fat 5.6 g, Fiber 3.1 g, Protein 16.9 g, SaturatedFat 1.9 g, Sodium 748.1 mg, Sugar 15.9 g

OVEN SPIT PORK AL PASTOR



Oven Spit Pork al Pastor image

This show-stopper of a dish will have everyone impressed: from the giant stack of tender pork chops perched atop a pineapple platform, to the juicy strips of flavorful meat carved off the stack. Warm tortillas and a spicy-sweet pineapple salsa round out this epic meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 16

4 dried ancho chiles, stemmed and seeded
1/4 cup orange juice
1 tablespoon honey
1 tablespoon tomato paste
2 cloves garlic, chopped
1 small yellow onion, diced
1 canned chipotle pepper in adobo sauce
Kosher salt
3 pounds thin-cut boneless pork chops
1 large pineapple
3 tablespoons cold unsalted butter, cut into 3 pieces
1/2 cup fresh cilantro leaves, chopped
1 small red onion, diced
Juice of 1 lime
1/2 habanero pepper, seeded and finely diced
Warm tortillas, for serving

Steps:

  • Heat a medium saucepan over medium heat and add the ancho chiles. Toast, turning halfway through, until fragrant, 3 to 5 minutes. Add the orange juice, honey, tomato paste, garlic, yellow onion, chipotle, 1 tablespoon salt and 1 cup water. Bring to a boil and then reduce to a simmer. Cook until the peppers and onions are soft, about 10 minutes. Transfer to a blender and blend until smooth. Cool completely.
  • Combine the cooled marinade with the pork chops in a large resealable bag and massage to coat the meat. Marinate for at least 1 hour and up to overnight.
  • Preheat the oven to 400 degrees F.
  • Cut off the top of the pineapple and reserve. Cut the remaining pineapple in half crosswise. Peel both halves with a knife. Slice three 1/8-inch-thick rounds from the top half of the pineapple and set the rest aside. Place the bottom half of the pineapple in a medium cast-iron skillet and insert a long wooden skewer pointed tip up into the core of the pineapple. Thread one-quarter of the pork chops on the skewer, then slide on 1 cube of butter. Repeat with the remaining pork chops and butter, ending with the meat on top. Top with the 3 pineapple rounds and press the meat down firmly to compress the layers.
  • Carefully transfer to the oven and cook until a thermometer inserted in the thickest part of the meat stack registers 160 degrees F, about 1 hour 30 minutes.
  • Meanwhile, core and dice the remaining pineapple. Combine with the cilantro, red onion, lime juice, habanero and a pinch of salt in a medium bowl.
  • Transfer the stack of pork and pineapple to a cutting board and thread the reserved pineapple top on the skewer. Holding the pineapple top to stabilize the stack, use a sharp carving knife or electric knife to shave off thin pieces of meat. Serve with the tortillas and pineapple salsa.

MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY



Mexican-style Pork Tacos (Tacos Al Pastor) Recipe by Tasty image

It's Taco Tuesday! Or maybe it's taco ANYday because let's face it: there's never NOT a good day to eat a taco. But you don't want something basic. You want the real deal, and we're here to make that dream come true. With our super flavorful tacos al pastor, you're going to feel like you're at a food truck on a beach, chowing down on some of the best eats around.

Provided by Alvin Zhou

Categories     Dinner

Yield 10 servings

Number Of Ingredients 18

5 lb boneless pork shoulder
3 tablespoons achiote paste
2 tablespoons guajillo chili powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
¾ cup white vinegar
1 cup pineapple juice
1 pineapple, skinned and sliced into 1-inch (2 cm) rounds
10 small corn tortillas
1 white onion, finely chopped
1 cup fresh cilantro, finely chopped
1 cup salsa
1 avocado, diced
2 limes, cut into wedges
1 thick wooden skewer, trimmed to the height of your oven

Steps:

  • Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
  • Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
  • Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
  • To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
  • Enjoy!

Nutrition Facts : Calories 597 calories, Carbohydrate 29 grams, Fat 32 grams, Fiber 5 grams, Protein 48 grams, Sugar 10 grams

PORK VOLCáNES AL PASTOR



Pork Volcánes al Pastor image

Thinly slicing the pork and cooking it with plenty of marinade still clinging in a hot skillet yields the charred edges and deep flavor of traditional spit-roasted pastor.

Provided by Rick Martinez

Categories     Bon Appétit     Dinner     Lunch     Taco     Pork     Chile Pepper     Orange Juice     Lime Juice     Tortillas     Soy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free

Yield Makes 8

Number Of Ingredients 12

1 (2-lb.) piece skinless, boneless pork shoulder (Boston butt)
7 guajillo chiles, seeds removed
3 morita chiles, seeds removed
4 garlic cloves
⅓ cup fresh orange juice
¼ cup fresh lime juice
3 Tbsp. achiote (annatto) paste
1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt
8 (6"-diameter) corn tortillas
4 Tbsp. extra-virgin olive oil
12 oz. quesillo (Oaxaca cheese), coarsely grated
Chopped white onion, coarsely chopped cilantro, and lime wedges (for serving)

Steps:

  • Place pork shoulder on a parchment-lined rimmed baking sheet and freeze, uncovered, until almost completely frozen, about 2 hours. Using a very sharp knife, thinly slice pork (shoot for about ⅛" thick). Transfer to a large bowl.
  • Meanwhile, bring guajillo and morita chiles and 1 cup water to a boil in a medium saucepan. Cover, remove from heat, and let sit 30 minutes to allow chiles to soften.
  • Transfer chiles and soaking liquid to a blender. Add garlic, orange juice, lime juice, achiote paste, and salt; purée until smooth. Pour over pork and toss to coat. Cover and let sit at room temperature 2 hours, or chill up to 6 hours.
  • Place a rack in middle of oven; preheat to 350°F. Evenly space out tortillas on a baking sheet and bake until lightly toasted and very crisp (edges will curl and pucker), 35-45 minutes.
  • Heat 1 Tbsp. oil in a large nonstick skillet over high until smoking. Spread about one-fourth of pork across skillet in a single layer; cook, undisturbed, until browned underneath, about 2 minutes. Turn over and cook, undisturbed, until browned underneath and cooked through, about 2 minutes. Transfer to a platter and wipe out skillet. Working in 3 batches, repeat process with remaining pork and 3 Tbsp. oil.
  • Increase oven temperature to 500°F. Divide pork among tostadas and top with quesillo; bake until cheese is melted, 8-10 minutes. Top with onion and cilantro and serve with lime wedges.

PORK AL PASTOR



Pork AL Pastor image

Make and share this Pork AL Pastor recipe from Food.com.

Provided by ellie_

Categories     Pineapple

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb pork tenderloin
1/4 cup pineapple juice (I used orange juice)
1 chipotle chile in adobo, chopped
1 teaspoon adobo sauce
1 onion, sliced
1 pineapple, sliced (the original recipe said 3 slices, but I used the whole pineapple which is probably double that amou)
corn, tortills warmed
salsa, and other condiments usually served with tacos

Steps:

  • Slice tenderloin, lengthwise and then in 1/2 inch slices.
  • In a medium bowl combine juice (see note in ingredients) chile, adobo sauce, 1 teaspoon kosher salt and 1/4 teaspoon pepper. Add pork and toss to coat. Set aside.
  • Brush onion and pineapple slices with canola oil and add to grill pan over medium high heat, cook, stirring until charred (5 minutes). Remove from heat and let cool and then chop together.
  • Add pork to pan and grill turning - 5 minutes or until done. Chop pork into 1/4 inch pieces and add to pineapple mixture.
  • Serve with warm tortillas and salsa and other condiments.

SLOW-COOKER AL PASTOR BOWLS



Slow-Cooker Al Pastor Bowls image

You'll love this easy version of a traditional Mexican favorite. Serve this al pastor bowl over rice or in tortillas with your favorite toppings. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 8 cups.

Number Of Ingredients 15

2 cans (7 ounces each) whole green chiles
1 can (20 ounces) pineapple chunks, drained
1 medium onion, chopped
1/2 cup orange juice
1/4 cup white vinegar
3 garlic cloves, peeled
2 tablespoons chili powder
2 teaspoons salt
1-1/2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
4 pounds boneless pork loin roast
Hot cooked rice
Optional toppings: Black beans, chopped avocado, corn, sliced radishes, lime and Mexican crema

Steps:

  • Puree first 12 ingredients in a blender. In a 5- or 6-qt. slow cooker, combine pork and pepper mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork., Serve pork in bowls over rice. If desired, add toppings.

Nutrition Facts : Calories 232 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 512mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

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Crockpot Tacos al Pastor - Bound By Food new boundbyfood.com. 1 large yellow onion chopped, divided (1/4 of the chopped onion into the crockpot, 3/4 of it into the sauce) 1 fresh pineapple peeled, cut into 1/2 inch chunks, save the pineapple juice, divided (half into the sauce, 1/4 whole into the crockpot, 1/4 for topping) 1/4 cup apple cider vinegar 1 tbsp chile powder 4 garlic …
From therecipes.info


HOW TO MAKE PORK AL PASTOR AT HOME SIMPLY - MESA DE VIDA
Before assembling, season the meat with salt and hot sauce to taste. Cut your pineapple in half vertically. Lay one half, flat side down, in a baking dish. Cut the remaining pineapple half into quarters. Poke three skewers, about 1 inch apart, in a triangle pattern in the center of the pineapple in the baking dish.
From mesadevida.com


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