Perfect for Cinco de Mayo celebrations - Tacos Al Pastor with Roasted Pineapple Salsa

While traditionally cooked on a spit, this delicious take on al pastor uses an oven to create an equally excellent feast. A perfect recipe to celebrate our shelter in place Cinco de Mayo or anytime.


  • 2 tablespoons olive oil
  • 8 cloves garlic, crushed
  • 1 yellow onion, chopped
  • 1 teaspoon cumin
  • ¼ teaspoon black pepper
  • ¼ teaspoon allspice
  • ¼ teaspoon cinnamon
  • 4-8 chiles de arbol
  • ¼ cup cider vinegar
  • ½ cup orange juice
  • ½ cup water
  • 2 tablespoons salt
  • ¼ cup chopped oregano
  • 1 boneless pork butt (4-5 pounds)
  • 1 pineapple, peeled, cored and quartered
  • ¼ cup chopped cilantro
  • Juice of 2 limes
  • ½ jalapeño, minced
  • 1 Roma tomato, small diced
  • 6-8 corn tortillas

  • Preparation  

    Heat a large sauté pan over medium-high heat. Add 1 tablespoon olive oil and sauté garlic and onion until they begin to caramelize. Add cumin, black pepper, allspice, cinnamon and chiles (add more or less depending on spice preference) and toast until very fragrant. Deglaze the pan with cider vinegar and bring to a boil. Add orange juice and water and bring to a simmer.

    Remove from heat and puree ingredients in a blender until smooth. Season with salt and oregano, then chill the marinade.

    Cut the pork butt into thin slices approximately ¼-½-inch thick. Pour marinade over the pork butt and coat each piece well. Let marinate for 12 hours or overnight.

    Heat oven to 225°F.

    Cut 2 of the pineapple quarters into thin slices. Stack pork with pineapple slices and hold together with a skewer. (Depending on oven size and skewer length, you may need to make two stacks.) Place pork in a baking dish and bake for approximately 4-5 hours, until the internal temperature reaches 185-190°F and the outside is crispy and the inside is tender. Remove from oven to rest.

    While the pork is roasting, heat a sauté pan on medium-high heat.

    Cut remaining pineapple into ½-inch chunks. Add remaining olive oil to the pan followed by the pineapple chunks. Sauté until well caramelized, then remove from heat and chill. Once chilled, mix together cilantro, lime juice, jalapeño and tomato to create the salsa and adjust seasoning to taste with salt.

    To serve, shave the pork from top to bottom to create small pieces, then place in a warm tortilla and top with the roasted pineapple salsa and some of the pan drippings.

    Compliments of Nugget Markets 


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