Grilled Pork Tacos Al Pastor: A Flavor Fiesta on Your Grill!
Are you ready to embark on a culinary journey to the vibrant streets of Mexico? Look no further than these Grilled Pork Tacos Al Pastor! This recipe takes the classic al pastor flavors you know and love and elevates them with a smoky char from the grill. Forget the vertical spit – we’re bringing the al pastor party to your backyard grill, making it accessible and incredibly delicious. Get ready for a flavor explosion in every bite!
**What Makes These Tacos Al Pastor Special?**
Al pastor, meaning “shepherd style,” refers to the technique and flavor profile inspired by Lebanese immigrants to Mexico. They brought with them the tradition of shawarma, and Mexican cooks adapted it using local ingredients and spices. The result is a vibrant marinade with achiote paste, chilies, and pineapple, which gives the pork its signature reddish hue and sweet-savory taste. Grilling the marinated pork adds a smoky depth that takes these tacos to the next level.
**Why Grill Instead of Using a Vertical Spit?**
While a vertical spit is traditional and visually stunning, it’s not practical for most home cooks. Grilling the pork allows you to achieve a similar caramelized crust and smoky flavor without specialized equipment. Plus, it’s faster and easier! We’ll use a simple grilling technique to create layers of flavor and texture that mimic the traditional al pastor experience.
**Let’s Get Started: The Ultimate Grilled Pork Tacos Al Pastor Recipe**
This recipe is divided into three key parts: the marinade, the pork preparation, and the grilling/taco assembly. Don’t be intimidated by the list of ingredients – each one plays a crucial role in creating the authentic al pastor flavor.
**Yields:** Approximately 12-16 tacos
**Prep time:** 45 minutes (plus marinating time)
**Cook time:** 20-25 minutes
**Ingredients:**
**For the Marinade:**
* 4 dried guajillo chilies, stemmed and seeded
* 2 dried ancho chilies, stemmed and seeded
* 1 cup pineapple juice
* 1/4 cup white vinegar
* 4 cloves garlic, minced
* 1 small onion, roughly chopped
* 2 tablespoons achiote paste
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon black pepper
* 1 teaspoon kosher salt (or more to taste)
**For the Pork:**
* 2 pounds pork shoulder (Boston butt), thinly sliced (about 1/4 inch thick)
* 1 tablespoon olive oil
**For the Toppings:**
* 1 pineapple, peeled, cored, and finely diced
* 1/2 red onion, finely chopped
* 1/4 cup chopped fresh cilantro
* Lime wedges, for serving
* Your favorite hot sauce, for serving (optional)
* Corn tortillas
**Equipment:**
* Blender
* Large bowl or resealable bag
* Grill
* Tongs
* Cutting board
* Knife
**Instructions:**
**Part 1: Preparing the Marinade**
1. **Rehydrate the Chilies:** Place the dried guajillo and ancho chilies in a heatproof bowl. Pour boiling water over them until submerged. Let them soak for about 20-30 minutes, or until softened.
2. **Blend the Marinade:** Drain the chilies, reserving about 1/2 cup of the soaking liquid. In a blender, combine the softened chilies, pineapple juice, white vinegar, garlic, onion, achiote paste, oregano, cumin, cloves, cinnamon, black pepper, and salt. Add some of the reserved chili soaking liquid if needed to help the blender run smoothly. Blend until completely smooth.
3. **Taste and Adjust:** Taste the marinade and adjust the seasoning as needed. Add more salt if it needs more flavor, or a touch of vinegar for more tang.
**Part 2: Marinating the Pork**
1. **Prepare the Pork:** If your pork shoulder is not already thinly sliced, use a sharp knife to slice it into thin (about 1/4 inch thick) pieces. The thinner the slices, the better they will absorb the marinade and cook quickly on the grill.
2. **Marinate the Pork:** Place the sliced pork in a large bowl or a resealable plastic bag. Pour the marinade over the pork, ensuring that all the pieces are evenly coated. Massage the marinade into the pork with your hands.
3. **Marinate Time:** Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight. The longer the pork marinates, the more flavorful it will be. Aim for at least 4 hours, but 8-12 hours is even better.
**Part 3: Grilling and Assembling the Tacos**
1. **Prepare the Grill:** Preheat your grill to medium-high heat (about 375-450°F or 190-232°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
2. **Remove Pork from Marinade:** Take the marinated pork out of the refrigerator. There’s no need to pat it dry; a little marinade clinging to the meat is fine. Excess marinade will drip and cause flare-ups.
3. **Grill the Pork:** Brush the grill grates with a little olive oil. Grill the pork in batches, being careful not to overcrowd the grill. Arrange the pork slices in a single layer. Cook for about 2-3 minutes per side, or until the pork is cooked through and has a slight char. The internal temperature should reach 145°F (63°C).
4. **Rest and Chop:** Remove the grilled pork from the grill and let it rest for a few minutes on a cutting board. Then, roughly chop the pork into smaller, bite-sized pieces.
5. **Warm the Tortillas:** While the pork is resting, warm the corn tortillas. You can do this directly on the grill for a few seconds per side, in a dry skillet over medium heat, or in the microwave wrapped in a damp paper towel.
6. **Assemble the Tacos:** Fill each warm tortilla with the chopped grilled pork. Top with diced pineapple, chopped red onion, and fresh cilantro. Serve immediately with lime wedges and your favorite hot sauce (optional).
**Tips and Variations:**
* **Spice Level:** Adjust the amount of dried chilies to control the spice level. If you prefer a milder flavor, use fewer chilies or remove the seeds and membranes more thoroughly. You can also add a pinch of cayenne pepper for extra heat.
* **Pineapple:** Fresh pineapple is best for the toppings, but you can use canned pineapple tidbits or chunks if you’re short on time. Just make sure to drain them well.
* **Marinating Time:** While 4 hours is the minimum marinating time, the longer you marinate the pork, the more flavorful it will be. Overnight marinating is highly recommended.
* **Grilling Options:** If you don’t have a grill, you can cook the pork in a cast-iron skillet over medium-high heat. Make sure the skillet is well-seasoned to prevent sticking.
* **Pork Alternatives:** While pork shoulder is the traditional choice, you can also use pork tenderloin or even chicken thighs. Adjust the cooking time accordingly.
* **Vegetarian Option:** Substitute the pork with grilled portobello mushrooms marinated in the al pastor marinade for a delicious vegetarian version.
* **Make Ahead:** The marinade can be made up to 3 days in advance and stored in the refrigerator. The pork can be marinated overnight. You can also grill the pork ahead of time and reheat it before serving.
* **Serving Suggestions:** Serve these tacos with a side of Mexican rice, black beans, or guacamole for a complete meal.
* **Advanced Grilling Technique (Optional):** For a more authentic al pastor experience, try stacking the marinated pork slices on skewers. Grill the skewers over medium heat, rotating them frequently to ensure even cooking. This helps to create a more concentrated flavor and a slightly crispier texture.
* **Sauce Variation:** For a creamy and tangy sauce, try mixing mayonnaise with a little lime juice, cilantro, and a pinch of salt. Drizzle this sauce over the tacos before serving.
* **Cheese Addition:** If you like cheese on your tacos, consider adding a sprinkle of crumbled cotija cheese or Oaxaca cheese.
* **Don’t discard the pineapple core:** Grill the pineapple core for a sweet and charred treat!
**Health Considerations:**
While these tacos are incredibly flavorful, it’s important to be mindful of portion sizes and ingredient choices.
* **Pork:** Pork shoulder can be high in fat. Trim excess fat before slicing and grilling to reduce the fat content.
* **Sodium:** The marinade contains salt and other sodium-rich ingredients. Use low-sodium achiote paste and adjust the salt level to your liking.
* **Tortillas:** Choose corn tortillas over flour tortillas, as they are generally lower in calories and carbohydrates.
* **Toppings:** Load up on fresh vegetables like pineapple, red onion, and cilantro to add nutrients and fiber to your tacos.
**Nutritional Information (approximate, per taco):**
* Calories: 250-350
* Fat: 15-25g
* Saturated Fat: 5-10g
* Cholesterol: 50-70mg
* Sodium: 300-500mg
* Carbohydrates: 15-25g
* Fiber: 2-4g
* Protein: 15-20g
**Serving and Storage:**
* **Serving:** Serve the tacos immediately after grilling for the best flavor and texture. Offer a variety of toppings and sauces to customize the tacos to your liking.
* **Storage:** Leftover grilled pork can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the pork in a skillet or microwave before serving. The toppings should be stored separately to prevent the tortillas from becoming soggy.
**Conclusion:**
These Grilled Pork Tacos Al Pastor are a guaranteed crowd-pleaser! The smoky grilled pork, combined with the sweet and tangy marinade and the fresh toppings, creates a flavor combination that is simply irresistible. So fire up your grill and get ready to experience the authentic taste of Mexico right in your own backyard. ¡Buen provecho!