{"id":"334813d2-2d03-4b10-8408-d4614f59490a","url":"https://recipestripper.com/recipes/334813d2-2d03-4b10-8408-d4614f59490a","source_url":"https://stellanspice.com/al-pastor/","title":"Al Pastor","description":"This al pastor is juicy, tender, & crispy! It is the perfect balance of sweet & spicy, marinated with pineapple and authentic Mexican spices.","servings":6,"servings_text":"6","prep_time":"PT30M","cook_time":"PT180M","total_time":"PT210M","image_url":"https://stellanspice.com/wp-content/uploads/2023/06/pastor2-scaled.jpg","ingredients":[{"text":"3 lbs pork butt (thinly sliced )","item":"pork butt","quantity":3,"unit":"lb","preparation":"thinly sliced"},{"text":"1  pineapple","item":"pineapple","quantity":1},{"text":"3/4  onion","item":"onion","quantity":0.75},{"text":"1 tbsp neutral oil","item":"neutral oil","quantity":1,"unit":"tbsp"},{"text":"4  garlic cloves (smashed)","item":"garlic cloves","quantity":4,"preparation":"smashed"},{"text":"1/4  onion","item":"onion","quantity":0.25},{"text":"5  chile guajillo (deseeded)","item":"chile guajillo","quantity":5,"preparation":"deseeded"},{"text":"2  bay leaves","item":"bay leaves","quantity":2},{"text":"1/4 cup water","item":"water","quantity":0.25,"unit":"cup"},{"text":"1/4 cup apple cider vinegar","item":"apple cider vinegar","quantity":0.25,"unit":"cup"},{"text":"2  chile chipotle in adobo ((2 peppers, not 2 cans))","item":"chile chipotle in adobo ((2 peppers, not 2 cans))","quantity":2},{"text":"1 tbsp achiote paste  (or powder)","item":"achiote paste","quantity":1,"unit":"tbsp","preparation":"or powder"},{"text":"1 tbsp kosher salt","item":"kosher salt","quantity":1,"unit":"tbsp"},{"text":"1 tsp cumin","item":"cumin","quantity":1,"unit":"tsp"},{"text":"1 tsp Mexican oregano","item":"Mexican oregano","quantity":1,"unit":"tsp"},{"text":"1/2 tsp black pepper","item":"black pepper","quantity":0.5,"unit":"tsp"},{"text":"1/2 tsp all spice","item":"all spice","quantity":0.5,"unit":"tsp"},{"text":"1/4 cup canned pineapple juice","item":"canned pineapple juice","quantity":0.25,"unit":"cup"},{"text":"1 cup chicken stock (1 tsp Knorr + 1 cup water)","item":"chicken stock","quantity":1,"unit":"cup","preparation":"1 tsp Knorr + 1 cup water"},{"text":"5  dried chile de arbol, deseeded (optional (spicy))","item":"dried chile de arbol, deseeded (optional (spicy))","quantity":5},{"text":"corn tortillas","item":"corn tortillas"},{"text":"cilantro","item":"cilantro"},{"text":"raw onions","item":"raw onions"},{"text":"salsa verde","item":"salsa verde"}],"instructions":[{"number":1,"text":"Partially freeze your pork butt for a couple of hours to make it easier to slice, then pound it out thinly. You can also ask your butcher to slice it for you."},{"number":2,"text":"On medium heat, lightly brown the garlic and 1/4 onion in oil. Then add the guajillo chiles and bay leaves. Saute for 1-2 minutes.*If you want it spicy, add some chile de arbol now."},{"number":3,"text":"Add 1/4 cup each of water and apple cider vinegar. Cover on low heat for 10 minutes, then turn off heat and let it cool."},{"number":4,"text":"Pour everything into a blender with the spices, chipotle chiles, chicken stock, and canned pineapple juice. Blend until smooth.*Make sure the canned pineapple juice is the kind that comes from canned pineapples, not just pineapple juice. DO NOT use fresh pineapple juice!"},{"number":5,"text":"Pour through a fine mesh strainer and keep pushing it through with a spoon until there are only chunks left. Discard the chunks or repurpose it to make a salsa."},{"number":6,"text":"Marinate the pork butt slices in the fridge for 4-8 hours."},{"number":7,"text":"You can cook the pork however you want- grill, pan fry, or roasting. My favorite method is to slow roast in the oven on a mini trompo, then finishing on a griddle or pan. To make the trompo, cut a thick slice of pineapple for the base and push a thick wooden skewer through it. Place on a baking sheet or cast iron skillet."},{"number":8,"text":"Layer the pork slices on top of each other, then place another pineapple on top to secure. If your pork slices are much larger, you may want to make 2 mini trompos side-by-side."},{"number":9,"text":"Slow roast in the oven for 2 1/2 to 3 hours at 275°F, or until the internal temp reaches 145°F. During the last 30 minutes or so, begin basting the pork with the pan juices.*This is not required but visually looks better- during the last 10 minutes, rotate the trompo on it's side, baste in juices, and set under the broiler for 2-3 minutes, rotating until all sides have become caramelized and crispy."},{"number":10,"text":"Let it rest for 10 minutes before cutting into it."},{"number":11,"text":"Thinly slice the pork. The inside will not be caramelized & crispy like the outside- taqueros usually finish the al pastor on a griddle to achieve that."},{"number":12,"text":"Using the pan juices, cook some sliced onions, pineapple, and al pastor on a pan for a few minutes."},{"number":13,"text":"Once the al pastor is nice and caramelized and the onions have softened, its ready to serve! I like them on corn tortillas with the cooked onions, pineapple, raw onions, cilantro, and salsa verde."}],"date_published":"2026-10-29T23:42:13.409511+00:00","date_modified":"2026-10-29T23:42:13.409511+00:00"}