“Copycat Carnitas Tacos al Pastor”
Discover the perfect recipe for Copycat Carnitas Tacos al Pastor - an irresistible blend of flavors and textures that brings street food magic to your kitchen.
Allergens
Contains Gluten (Wheat), Dairy-free, Nut-free.
Ingredients
- 1. Pork shoulder (4 lbs) 2. Pineapple (1 medium
- sized) 3. White vinegar (½ cup) 4. Achiote paste (2 tbsp) 5. Oregano, dried (1 tbsp) 6. Garlic, minced (4 cloves) 7. Onion, chopped (1) 8. Chipotle peppers in adobo sauce (3) 9. Cumin (2 tsp) 10. Paprika (2 tsp) 11. Salt (2 tsp) 12. Brown sugar (2 tbsp) 13. Water or chicken broth (1 cup) 14. Flour tortillas (12) 15. Sliced pickled red onions (for garnish) 16. Cilantro, chopped (for garnish)
Instructions
- In a food processor or blender, combine vinegar, achiote paste, oregano, garlic, onion, chipotle peppers, cumin, paprika, salt, and brown sugar. Pulse until smooth.
- Cut the pork shoulder into 1 inch cubes and marinate in the blended mixture for at least 2 hours or overnight for more depth of flavor.
- Preheat your grill to medium high heat (about 400°F) and remove the pork from the marinade, letting excess liquid drip off. Reserve the marinade.
- Grill the marinated pork cubes until browned on all sides. Remove from grill and slice into thin strips using a sharp knife.
- Slice the pineapple lengthwise and remove the core. Grill the pineapple slices, brushing them with the reserved marinade frequently to keep them moist and flavorful. Set aside.
- Return the sliced pork to the grill, basting it with more of the marinade. Cook until slightly charred and tender. Remove from grill and let rest.
- Warm the tortillas on the grill for 15 30 seconds per side.
- Assemble tacos by layering sliced pork, grilled pineapple, pickled red onions, and cilantro onto each warm tortilla.
Chef’s Insight
The key to this dish is marinating the pork for an extended period, which allows the flavors to penetrate deeply.
Notes
Add a splash of lime juice over the tacos for extra zing.