TrompoKing Tacos Al Pastor
Pork and pineapple tacos with a spicy salsa and cooling coleslaw
Ingredients
Al Pastor Marinade
- 2-3 pound Pork Shoulder cut into thick slices
- 1 chipolte chili in adobo sauce
- 4 cloves of garlic
- 1/2 onion
- 1/2 cup of orange juice
- 3/4 cup of pineapple juice {fresh if possible}
- 1 Tablespoon of Oregano
- 1 Tablespoon of Thyme
- 1 Tablespoon of Pepper
- 1 Tablespoon of Cumin
- 1-2 Tablespoons of Paprika
- 1-2 Tablespoons of Salt
Tomatillo Salsa
- 3 Tomatillos
- 1/4 Onion
- 2 small cloves of garlic
- 1 chipotle pepper
- 3 Tablespoons of Pineapple juice
- Salt and Pepper to taste
Tacos
- soft corn tortillas
- chopped onions
- lime wedges
- salt
- pineapple pieces
- cooked pork
- prepared coleslaw
Instructions
Al Pastor Marinade
- Put all of the ingredients together in a bowl until completely combined.
- Blend in a blender or use an immersion blender to a smooth marinade.
- Add one layer of meat in a large bowl or baking dish and cover with the marinade, and then repeat in layers until all of the meat and marinade have been used.
- Cover and refrigerate for at least 4 hours (overnight is best)
Tomatillo Salsa
- Roast the tomatillo, onion, and garlic in the oven on baking sheet at 450 degrees for 8-10 minutes, remove from oven.
- Blend with the rest of the ingredients except the salt and pepper until well combined.
- Put in a bowl and season with salt and pepper to taste.
Tacos
- Remove pork from the marinade and grill it until cooked through. Cooking time will depend on cooking method and grill type, and the way the meat is cut. Use a meat thermometer to check for doneness,
- Heat the tortillas with a little bit of oil. Wrap in foil to keep warm.
- Remove from grill and cut into smaller pieces
- Top with pork, pineapple, salsa, the lime juice, coleslaw and onions
Notes
Add more chipotles, or other peppers for more heat if desired
Garnish with cilantro if desired