Easiest Way to Prepare Perfect Smoked AL Pastor Tacos with Grilled Pineapple

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, How to Prepare Homemade Smoked AL Pastor Tacos with Grilled Pineapple. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Smoked AL Pastor Tacos with Grilled Pineapple, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Smoked AL Pastor Tacos with Grilled Pineapple delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Smoked AL Pastor Tacos with Grilled Pineapple is 6+. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Smoked AL Pastor Tacos with Grilled Pineapple estimated approx 4-5 Hours.

To begin with this recipe, we must prepare a few ingredients. You can have Smoked AL Pastor Tacos with Grilled Pineapple using 35 ingredients and 16 steps. Here is how you can achieve it.

Using pork shoulder, basic wooden skewers and a cast iron pan. Needs to marinade overnight for best flavor.

Ingredients and spices that need to be Prepare to make Smoked AL Pastor Tacos with Grilled Pineapple:

1. Pork Shoulder & Marinade
2. ~4lbs Pork Shoulder
3. 2 Tbsp Butter (or 1/2 a stick)
4. 4 Garlic Cloves (minced)
5. 1 Small Onion (diced)
6. 1/2 Cup Chicken Stock/Broth
7. 2-3 Chipotle Peppers in Adobo Sauce
8. 3 Tbsp Achiote Paste (recipe below - can't find any near me)
9. 2 Jalapeños Peppers (Sliced in half length-wise)
10. 1 1/2 Tbsp Kosher Salt
11. 1 Tbsp Sugar
12. 2 Tsp Dried Oregano
13. 2 Tsp Cumin
14. 1/3 Cup White Vinegar
15. 1 Tsp Chili Powder
16. 1 Tbsp Dried Cilantro
17. 300 ml Jar Flame Roasted Peppers
18. Red Salsa
19. 4-6 Small Tomatoes
20. 2 Serranos (Destemmed and seeded)
21. 1 Jalapeño (destemmed and seeded)
22. 1 Medium Onion
23. 4 Garlic Cloves
24. 1/4 Cup Cilantro
25. Olive or Avacado Oil
26. Tortillas
27. Flour Tortillas
28. Lime Wedges
29. Pineapple
30. Achiote Paste Recipe (if you can't find some)
31. 1 1/2 Tbsp Smoked Paprika
32. 1 Tbsp White Vinegar
33. 3/4 Tsp Dried Oregano
34. 1 Garlic Clove (minced)
35. 1/4 Tsp Ground Cumin

Steps to make to make Smoked AL Pastor Tacos with Grilled Pineapple

1. Final product for reference:
2. First we make the marinade. Heat a medium sized pot over medium heat and melt your butter. Next add your minced garlic and chopped onion. Cook for 2-3 minutes until onions begin to soften.
3. After your onions have softened, pour in your chicken stock, achiote paste, jalapeno peppers, flame Roasted peppers and 3 Chipotle Peppers. Bring it to a boil, then lower heat and simmer for 5 minutes.
4. Finally add your salt, sugar, oregano, cumin, vinegar, chili powder and dried cilantro. Mix well and cook for another 2-3 minutes.
5. Pull the pot off the burner and let the mixture cool to room temperature. Once it's cooled, place it in the blender and blend until smooth.
6. While the marinade cools, cut your pork into think slices, approximately 1/4" thick. Take your cut pork and place it in a large bowl.
7. Add marinade to the bowl and mix well until all of the pork is covered (all sides, including between slices). Cover the bowl with plastic wrap and refrigerate for 1 day or overnight.
8. The next day, we prepare the smoker and meat. First, take out a cast iron pan and set it on a flat surface. Next, cut the bottom off your pineapple and place it in your pan.
9. Using 4 of your large wooden skewers, place them vertically in the center of your pineapple base. Cut another 1 inch thick chunk of pineapple and set it aside. Next, pile pork as shown in the picture. Finish the tower with the 1 inch chunk of pineapple on top.
10. Pour any excess marinade from the bowl onto the pork and allow it run off into the pan. We'll be using it to baste the pork while it smokes.
11. Preheat smoker to 275°F and cook for 3-4 hours. Pork should have an internal temperature of 145°F. Outside should have a darker crust from the sauce caramelizing. Allow it to smoke for 1.5 hours, then baste every 30 minutes for the remainder of the smoke.
12. While it smokes, we prepare the salsa. Set your oven to broil and place your tomatoes, onion, garlic cloves, and jalapeños (or Serrano) on a pan. If you use Tomatillos instead of red tomatoes (which is what I'd do if I had access to some), then make sure to remove it's shell. Set the oven rack to the uppermost slot. Lightly drizzle a bit of olive or Avacado oil on each vegetable, excluding the garlic. Broil for 1-1.5 minutes, then flip and repeat. You want a light char, but not burning.
13. Preheat a pot over medium-low heat. Remove all vegetables from the oven and add then into a blender. Blend until you hit your desired salsa texture. Add your cilantro and reblend for about 10 seconds. Pour the salsa into the pot and slowly cook it for about 5-10 minutes. Pour into another bowl and let it cool in the fridge.
14. Next preheat your BBQ and cut the top off your pineapple. Set the top aside. Next, cut desired amount of pineapple into long strips for your topping. Grill each side of the strips over the BBQ until each side is lightly charred. Remove them and let them cool in the fridge.
15. Once the pineapple has cooled a bit, take it out, along with your onion, cilantro and lime. Dice your pineapple and onion, tear off your cilantro leaves and cut your lime into wedges.
16. Now, bring your pork to the table, remove the old chunk of pineapple and place your pineapple top on the top of the pork pile for looks. Using a sharp knife, cut down the stack, letting your cut pork fall into the pan juices. Fill each tortilla with diced onion, cilantro, grilled pineapple and the baked salsa. Enjoy!

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