In Mexico, tacos al pastor are made with meat cooked on a vertical spit, like those used for shawarma or shish taouk. This cooking method was passed down by Lebanese immigrants who arrived in Mexico over a century ago. Of course, this recipe was adapted to local tastes with the addition of spices, chilies… and pineapple!
- 3 lbs pork, sliced into strips
- 2 tsp olive oil
- 2 onions, chopped
- ½ pineapple, cubed
- Pickled onions
- Cilantro for garnish
- Pickled jalapeños (opt.)
- 5 cloves garlic
- 4 Tbsp white vinegar
- 3 Tbsp tacos al pastor spice blend, ground
- 1 tsp salt
- 4 Tbsp olive oil
- Place all the marinade ingredients in a food processor and purée.
- In a bowl, mix the marinade and pork strips. Marinate between 12-24 hours in the fridge.
- Remove meat from fridge 20 minutes before cooking. Heat a pan on medium. Add the oil and onions. Sauté for 2 minutes.
- Add pork and sauté for 6-8 minutes.
- When the meat is cooked, add the pineapple and stir well.
- Serve with tortillas and garnish with cilantro, pickled onions, and jalapeños.