Tacos Al Pastor

How to make Tacos Al Pastor Recipe

Serves: 5

Ingredients:
4-pound boneless Boston butt, trimmed
Yellow mustard
1 medium onion

For Marinade:
4 cups pureed guajillo chiles
2 cups crushed pineapple
2 chipotle peppers in adobo sauce
2 cloves of garlic
2 tbsp white wine sherry

For Rub:
4 tbsp cumin
4 tbsp oregano
1 tsp jalapeño powder
1 tsp smoked paprika
1 tsp white pepper
1 tsp black pepper
1 tsp salt

To Serve:
Onion, diced
Cilantro
Radishes, sliced
Corn tortillas

Method:
Slather pork with mustard.

Place pork in resealable storage bag, refrigerate, and marinate overnight.

Prepare the rub by combining rub ingredients in a bowl. Wipe mustard off pork with paper towels and apply dry rub (reserving at least 2 tbsp for the marinade).

Set up smoker or indirect heat grill for 250 degrees F with apple wood. Cook the pork until it reaches 160 degrees internal temperature.

Blend the marinade ingredients and the reserved rub in a blender until smooth.

Pour the marinade through a mesh colander to filter out large particles.

Slice the onion and place it in the bottom of a foil pan.

When pork reaches 160 degrees internal temperature, place it in foil pan.

Pour the marinade over the pork.

Cover the foil pan with a sheet of foil.

Increase grill temperature to 350 degrees F. Place foil pan on the grill.

Cook the pork until it reaches 190 degrees F internal temperature, or until tender.

Remove pork from the grill and let it rest for at least 30 minutes or until it’s cool enough to handle.

Pull pork into chunks, and mix well with the marinade.

Serve with diced onion, cilantro, and sliced radishes on doubled layered corn tortillas with cerveza to wash it down.

Tacos Al Pastor