Pork Tacos Al Pastor
pork shoulder, garlic, oregano, cumin, red pepper flakes, pineapple, cloves, guajillo peppers, distilled white vinegar, tomato sauce, achiote paste, onion, cilantro, lime
Years ago, our founder drove across the country on a culinary and cultural journey, gathering inspiration and local, authentic recipes. Her stop in Memphis for some ribs and live blues served as the inspiration for this dish.
While this recipe doesn’t call for B.B. King (explicitly), we highly recommend you put a B.B. King playlist together for yourself to listen to while you make these memphis-style ribs!
2–2 ½ pounds boneless pork shoulder, fat trimmed off
2 tablespoons extra virgin olive oil
4 medium garlic cloves, roughly chopped
1 ½ teaspoons dried oregano
½ teaspoon ground cumin
½ teaspoon red pepper flakes
½ cup fresh pineapple, roughly chopped
⅛ teaspoon ground cloves
2 dried guajillo peppers, seeds removed and roughly chopped
¼ cup distilled white vinegar
⅓ cup Pomì tomato sauce
2 tablespoons achiote paste
¼ cup water
1 ½ teaspoons salt
¼–½ medium red onion, cut into thin rounds
2–3 pineapple rounds
8 flour or corn tortillas
Fresh cilantro, for garnish
Fresh lime slices, for garnish
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add in the garlic and sauté for about 1–2 minutes, turning frequently until it browns.
Add in your oregano, cumin, red pepper flakes, clove, and guajillo peppers and sauté for another minute.
Add in ½ cup roughly chopped pineapple, vinegar, water, and achiote paste and bring the mixture to boil.
Remove from heat and let sit for 5 minutes.
Once cooled, add in your salt and pour your mixture into a blender or food processor. Blend until smooth.
Place your pork into a large zip top bag and add in your marinade. Seal and mix around so the pork is well coated.
Place into the fridge and let marinate overnight or for a minimum of 6 hours.
Grill your pork over medium/medium-high heat until it’s cooked through and you’ve got grill marks on the outside. As your pork grills, grill the pineapple rounds and onion rounds (optional).
Remove pork, pineapple, and onions from the grill and let rest for 5 minutes.
Thinly slice your pork and chop your pineapple into ¼-inch chunks.
To serve your taco, top a tortilla with a nice serving of pork, pineapple, and onion. Garnish with cilantro.