Tacos Al Pastor.
Skewer charred pork shoulder coated in chipotles and achiote, then build tacos that justify the work
Skewer charred pork shoulder coated in chipotles and achiote, then build tacos that justify the work
Ingredients
Ingredients
- FOR THE ADOBO MARINADE:
- 3.5 oz chipotles in adobo
- 4 whole cloves
- 2 oz achiote (anatto seed)
- 8 cloves garlic
- 1/2 oz pasilla chile, ground
- 1/2 oz ancho chile, ground
- 3/4 oz Casa M Spice Co® Uncontrolled Chain Reaction®
- 3/4 oz Casa M Spice Co® Uncontrolled Cattle Drive®
- 1 cup pineapple juice
- 1 cup apple cider vinegar
- FOR THE PORK:
- 4 pounds pork shoulder, cut into thin strips
- PULLING IT ALL TOGETHER:
- 24 taco-sized tortillas
- grilled pineapple chunks
- lime wedges
- salsa
- cilantro leaves
Method
-
01
Blend adobo marinade until smooth
8 minDry ingredients first, then wet ingredients.
-
02
Coat pork shoulder with marinade
5 minWork that marinade into every crevice of the meat, making sure the chipotles and spices coat the shoulder evenly — you're building layers of heat and depth that'll caramelize on the grill.
-
03
Marinate pork in refrigerator
180 minMinimum 3 hours, up to 2 days.
-
04
Preheat grill to high with indirect zone
10 minGet one side screaming hot for the sear and char, then keep the other side medium so the meat cooks through without burning the outside black.
-
05
Skewer pork tightly onto skewers
8 min4 pounds makes about 3 skewers.
-
06
Grill over indirect heat to 145°F
25 minTurn regularly until internal temp reaches 145°F.
-
07
Sear over direct high heat until charred
8 minTurn regularly to char edges.
-
08
Rest pork skewers on platter
5 minLet the meat relax and reabsorb those juices while you prep your onions, cilantro, and lime — this five minutes makes the difference between tough meat and tender.
-
09
Grill fresh pineapple chunks until marked
4 minOver high heat, just to warm through.
-
10
Warm tortillas and slice pork from skewers
6 minSlice parallel to skewer for texture variety.
-
11
Assemble tacos with toppings
3 minStack your warm tortillas and layer the charred, juicy pork with fresh white onion, cilantro, and a squeeze of lime — don't skimp on the toppings or you're leaving flavor on the board.
From Mike's Notebook
Blend dry spices first, then add wet ingredients—stops the adobo from turning into a chunky paste.
Slice the pork parallel to the skewer, not perpendicular—you'll get some crispy charred edges in every bite.
Don't skip the direct heat sear after indirect cooking—that char is where the flavor actually lives.