Mexican Style Al Pastor Tacos Recipe

1. 1

   Trim the excess fat from the pork.

2. 2

   Place the pork in a medium bowl and set aside.

To make the marinade:

1. 3

   In a blender, puree 1 cup of the chopped pineapple and all the remaining ingredients.

2. 4

   Pour the marinade over the pork and marinate in the refrigerator for at least an hour or up to 8 hours, turning every few hours.

   480 min

Instant Pot: (easiest method)

1. 5

   Add the pork and marinade to the Instant Pot.

2. 6

   Cover and set to seal.

3. 7

   Cook at high pressure for 45 minutes and let the pressure release naturally.

   45 min
4. 8

   Use two forks to shred the pork and place it on a large baking sheet.

5. 9

   Finely chop another cup of the pineapple and add it to the pork.

6. 10

   Place the baking sheet under the broiler of the oven for 5-7 minutes, until browned and pineapple is starting to carmelize.

7. 11

   Remove and serve.

Pellet Grill: (tastiest method)

1. 12

   Preheat a pellet grill or smoker to 250°F.

2. 13

   Place the pork directly on the rack.

3. 14

   Cook for 5 hours to an internal temp of 160°F.

   300 min
4. 15

   Remove and place on a large piece of foil.

5. 16

   Brush with extra maple syrup and add 1 cup of fresh pineapple, finely chopped.

6. 17

   Wrap the pork tightly in the foil and return it to the grill.

7. 18

   Cook another 3-4 hours at 275°F until the internal temperature reaches 200°F.

   180 min
8. 19

   Remove and let rest for half an hour.

9. 20

   If desired, grill fresh slices of pineapple directly on the grill until caramelized and serve on top of the pork.

Stovetop: (fastest method)

1. 21

   Cut the pork into thin (½ inch or less) slices.

2. 22

   Heat a large skillet or grill pan to high heat.

3. 23

   Working in batches, sear each piece for 3-4 minutes per side until charred and cooked through.

   3 min
4. 24

   Remove and set aside.

5. 25

   Sear an additional 1 cup of pineapple in the same skillet until caramelized and set on top of the pork.

6. 26

   Let both rest for 5 minutes and then chop roughly.

   5 min

To serve:

1. 27

   Serve in tacos.

2. 28

   Top with extra fresh pineapple, red onion, cilantro, avocado, and other toppings of choice.