• Kristin Ervin

El Pastor Taco


I love taco's so for me it's hard to pick a favourite. But this is very high up on the list!


Ingredients:


1 kg pork shoulder

2 large thick pineapple slices

15 corn tortillas

1/4 cup white onion, diced

1/4 cup pineapple, diced


Marinade

3 Tbsp chilli powder

2 tsp garlic powder

1 Tbsp cumin

1 Tbsp salt

1 Tbsp oregano

2 chipotle peppers

1 cup pineapple juice

2 Tbsp lime juice

1/4 cup apple vinegar


Salsa

1 jalapeño, seeded and chopped

1/4 cup cilantro, rough chopped

2 Tbsp canola oil

1 Tbsp red wine vinegar

2 tsp lime juice

1 Tbsp honey

1/8 tsp salt


Yields: About 15 tacos


Pork marinade: Combine all ingredients for the marinade together in a bowl. Take pork shoulder and slice into 1/4" slices. And place into the marinade. Wrap with cling wrap and store in the fridge overnight for optimum flavour.


Once pork has marinated overnight preheat oven to 350˙F. Line baking sheet with parchment or foil. Place one pineapple on baking sheet. Place one thick skewer in centre of pineapple upright. Skewer the meat on one piece at a time. Keeping as even as possible and upright as possible. Top off with second pineapple slice at the top. Optional: Place up to two more skewers through to help keep steady.


Bake pork skewer for 1 hour and 30 minutes or until sides are charred.


While pork is cooking, prepare salsa. Combine all ingredients in food processor. Set aside.


Once meat is ready. Let cool 5 minutes before slicing. Place meat onto cutting board and carve meat off of skewer.


Heat taco shells either in the oven or for nice charred taco shells heat in cast iron pan. Build tacos in the following order; Taco shell, pork, diced onion, pineapple and top with salsa. Enjoy!

Notes:

Ensure when you are building skewer to keep it as even as possible. This helps to keep it balanced. Also helps to have a fairly thick piece of pineapple as the base. I also put a couple extra skewers through it.


This makes quite a bit of pork filling. We ended up having tacos one night and used the rest of the pork and topping and made quesadillas the next night. Fun way to mix things up!



SUBSCRIBE VIA EMAIL

Want to do a collaboration with me please email me

Black Friday Deal