Braised Al Pastor Tacos
User Reviews
5
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Prep Time
4 hrs 5 mins
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Cook Time
4 hrs
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Total Time
8 hrs 5 mins
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Servings
6 people
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Calories
604 kcal
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Course
Main Course
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Cuisine
Mexican
Braised Al Pastor Tacos
Description
The recipe starts with creating a marinade by blending pineapple juice, apple cider vinegar, olive oil, annatto seeds, and a complex array of dried spices alongside garlic and yellow onion until smooth. Cubed pork butt is massaged thoroughly with the marinade and crushed pineapple, then refrigerated for several hours to soak up the flavors.
Braising the marinated pork in the oven at a low temperature with chicken broth over four hours results in meat so tender it can be shredded easily. The pork's intense spices and pineapple sweetness balance well, delivering a layered taste. After shredding, it can be served on warm corn tortillas with finely chopped cilantro, diced white onion, and lime wedges for brightness.
The recipe also offers slow cooker instructions for ease, as well as options for broiling the shredded pork to add a charred texture. Substitutions such as using orange juice instead of broth or pre-made achiote powder for the spice blend provide flexibility depending on ingredient availability.
Ingredients
Al Pastor Marinade
- 6 ounces pineapple juice
- 1/2 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- 3 tbsp annatto seeds
- 3 tbsp smoked paprika
- 2 tbsp kosher salt
- 1 tbsp black pepper freshly ground
- 1 tbsp cumin ground
- 1 tbsp ground coriander
- 2 tsp oregano dried
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/4 tsp cloves ground
- 1/4 tsp ground cinnamon
- 1 yellow onion peeled
- 8 garlic peeled, cloves
To Make al Pastor Tacos
- 4 pounds pork butt cut into 3 inch cubes, boneless
- 15 ounces pineapple canned, crushed
- 1/2 cup chicken broth
- corn tortillas
- 1/2 cup cilantro finely chopped
- 1/4 white onion small dice
- lime for squeezing, wedges
Instructions
Make the Marinade
- Pour the pineapple juice, apple cider vinegar, extra virgin olive oil, annatto seeds, all the spices for the marinade, along with the garlic cloves and yellow onion into a high powered blender. Gradually move the speed to high and blend the marinade until smooth.
Marinate the Pork
- Put the pork chunks into your baking dish and pour the marinade and crushed pineapple over the pork. Massage the pork well with these ingredients, smothering every side with plenty of marinade. Cover the dish with plastic wrap and place in your fridge for 4 hours up to overnight.
Braise the Pork
- Preheat the oven to 325 degrees F (165 degrees C/Gas Mark 3). Remove the plastic wrap, pour chicken broth over the marinated pork, and place the baking dish into your preheated oven on the center rack. Braise for 4 hours, until it's shreddable with a fork. When it's ready, pull it out, let cool for 5-10 minutes and chop or shred the meat until it's bite sized.
Serve your Tacos al Pastor
- Warm your corn tortillas on a hot dry skillet over medium high heat for 15-20 seconds on each side.
- Fill the warm tortillas with chopped or shredded pork al pastor and top that with queso fresco, salsa verde, and chopped white onions and cilantro, or use any of your favorite toppings. And always serve with lime wedges for squeezing over your tacos. Serve warm!
Notes
- Slow cooker option: Cook pork with marinade and chicken broth on high for 5-6 hours or low for 8-9 hours until shreddable.
- For charred flavor, spread shredded pork on a baking sheet and broil briefly, watching closely to avoid burning.
- Store cooked pork in an airtight container in the refrigerator up to 4 days; reheat thoroughly in microwave or pan.
- Substitutions: use dried rehydrated chilies in the marinade for more depth or store-bought achiote powder if spices are missing.
- Cast iron or Dutch oven can be used instead of baking dish for braising.
- Orange juice can replace chicken broth when braising to add citrusy brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Serving | 6servings | |
| Calories | 604kcal | 30% |
| Carbohydrates | 44g | 15% |
| Protein | 61g | 122% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 181mg | 60% |
| Sodium | 2558mg | 107% |
| Potassium | 1383mg | 29% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 13mg | 14% |
| Calcium | 149mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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