Paleo Tacos Al Pastor

Facebook is a wonderful and hellacious place all at the same time… Trolling comment spats to amazing news from friends to great food ideas… That being said, a great recipe video passed through my news feed yesterday that peaked my interest and looked divine! It was a recipe video on how to make Tacos Al Pastor. Basically, a Mexican version of a Lebanese shawarma.

Paleo Tacos Al Pastor

Al pastor (from Spanish, lit. In the style of the shepherd), also known as tacos al pastor, is a dish developed in Central Mexico, shawarma spit-grilled meat brought by the Lebanese immigrants to Mexico.[1] Being derived from shawarma, it is also similar to the Turkish döner kebab and the Greek gyros. Although shawarma and döner are usually lamb-based (thus the “shepherd-style” name), gyros and tacos al pastor in Mexico are made from pork. In some places of northern Mexico, as in Baja California, this taco is called Taco de Adobada.” ~ Wikipedia

 

Ingredients:
Serves 4-6

  • 3 pounds boneless pork shoulder
  • 3 tsp achiote paste
  • 2 tsp panca pepper paste
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp pepper
  • ¾ cup white vinegar
  • 1 cup pineapple juice
  • 1 pineapple, skinned and sliced into 1-inch rounds
  • 1 thick wooden skewer, trimmed to the height of your oven
  • 10-12 Paleo tortillas
  • 1 white onion, chopped finely
  • 1 cup cilantro, chopped finely
  • 1 cup salsa of your choice

Method

  1. Thinly slice your pork and set aside.
  2. Mix the vinegar, juice, achiote and pepper paste together with the other spices in a large bowl.
  3. Toss in the sliced pork and thoroughly coat with marinade.
  4. Marinate in fridge for at least 2 hours to overnight.

A.) Rotisserie Spit Method (the method I used)

  1. Peel the pineapple and cut into halves.
  2. Shove one half of the pineapple onto your spit skewer. (you may have to make a hole to do this so the pineapple doesn’t split)
  3. Start skewering the meat one piece at a time until all of it is stacked onto the spit skewer.
  4. Shove the other half of the pineapple onto the end of the skewer.
  5. Place the skewer into the rotisserie on your BBQ and cook on low to -med low for about 2 hours.
  6. I place a sheet of tin foil or an old pan under the spit to catch all the drippings and save the meat from flare ups.
  7. Remove from the rotisserie and cover in tinfoil to rest.
  8. Slice off the outer edges of the meat to eat right away.
  9. For a better result, pan fry the inner sliced meat in bacon fat to recreate the caramelized outer part.

B.) Oven Skewer Method

  1. Peel the pineapple and cut into halves.
  2. Shove one half of the pineapple onto large bamboo skewer.
  3. Start skewering the meat one piece at a time until all of it is packed onto the skewer.
  4. Place the other pineapple half onto a cookie sheet and jam the bamboo skewered meat into it so that it is standing upright.
  5. Roast in the oven at 325° for about 1 1/2 – 2 hours, turning up the temp to 400° for the final 15 minutes.
  6. Remove from oven and cover with tinfoil to rest.
  7. Slice off the outer edges of the meat to eat right away.
  8. For a better result, pan fry the inner sliced meat in bacon fat to recreate the caramelized outer part.

C.)  Super Easy Oven Bake Method

  1. Place all of the marinated meat into a loaf pan all jumbles up and then press it down firmly.
  2. Bake it the oven at 325° for about 2 hours.
  3. Remove from the oven and let cool down enough to put in the fridge for a few hours to let it set a bit.
  4. Now you can remove from the loaf pan and slice thinly.
  5. Reheat in a hot oiled pan.

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