If you know me at all, you know of my fierce love for all things Mexican food. Bring on all the chips, queso and gauc! And bring on all the tacos. One of my favorites is tacos al pastor, and few places have authentic ones to try. So naturally, the husband wanted to conquer this delightful meal!
One of the things I love most about our community is how many great friends we have come close to over the years. We have a small group that gets together once a month for Supper Club and it might be my favorite tradition we have! We rotate who hosts and it’s the perfect time to try new recipes, and gather together for great food, festive drinks, and wonderful company.
The last time we hosted, the husband wanted to make tacos al pastor as authentic as possible using the green egg. We love going to the food truck at the flea market (it is seriously SO good) and they have the best tacos. So as per usual, the husband nailed it and our tacos al pastor where incredible!
- 5 lbs pork butt
- 3 TB Anchiote Paste
- 2 TB Chili Powder
- 1 TB Garlic Powder
- 1 TB Oregano
- 1 TB Cumin
- 1 TB Salt
- 1 TB Pepper
- 3/4 Cup Vinegar
- 1 Cup Pineapple Juice
- 1 small pineapple (peeled, cored, and cut into quarters lengthwise)
- 32 to 48 corn tortillas (heated and kept warm)
- 1 medium white onion (finely diced - about 1 cup)
- 1/2 cup finely minced fresh cilantro leaves and tender stems
- 1 cup basic salsa verde (or your favorite salsa)
- 1 cup queso fresco (for serving)
- 3 to 4 limes (cut into 8 wedges each for serving)
- Combine ingredients for the pork in a bowl.
- Marinate the pork overnight.
- Place a thick slice of pineapple on a plate & put a large skewer through the middle.
- Add a layer of thin-sliced marinated meat to the top of the skewer and slide down to the pineapple.
- Continue layering meat until all the meat is used up.
- Top skewer with another large slice of pineapple.
- Prepare Green Egg or other grill (charcoal is best), and place meat tower directly over cooler side of grill.
- Close grill cover and cook until tower registers 180 to 190°F in the center, about 4 hours, making sure to maintain an air temperature of around 275°F for the duration of cooking.
- Remove from grill, allow to cool slightly.
- Grill remaining pineapple while meat cools, then chop.
- Using a sharp chef's knife or slicing knife, slice meat as thinly as possible to create fine shavings of meat and fat. Transfer to a bowl.
- Serve meat and pineapple immediately with warmed tortillas, onions, cilantro, salsa, queso fresco and lime wedges.
