Pioneer Woman Al Pastor 101

Pioneer Woman al pastor 101 takes 2 hours 35 minutes and pork shoulder, guajillo chilies and fresh pineapple to make a smoky, sweet Mexican main dish. Save this easy al pastor tacos recipe for Taco Tuesday, summer cookouts or weekend parties, because it's a make-ahead marinade.

Marinating the sliced pork for at least 2 hours is the step that decides this dish, because that is when the chilies, achiote and pineapple soak deep into the meat. Skip it and you get plain seared pork with sauce on the surface instead of that sweet, smoky flavor in every bite.

Blending toasted guajillo chilies and browned garlic with fresh pineapple gives the marinade a deeper, smokier base than a packet of taco seasoning ever could. Searing the thin slices in a hot cast iron skillet also gets you charred edges without needing a vertical spit.

Pioneer Woman Al Pastor 101

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Course: DinnerCuisine: American, MexicanDifficulty: Medium

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

380

kcal

Thin slices of pork shoulder soak up a brick-red marinade of chilies, pineapple and achiote before hitting a hot skillet. The edges char while the inside stays juicy, and the meat piles into warm tortillas with fresh toppings.

Ingredients

• 4 tbsp. Vegetable Oil, Divided
  

• 3 cloves Garlic, Minced
  

• 3 Dry Guajillo Chilies
  

• 2 tsp. Cumin
  

• 1 Spear Pineapple
  

• 1/4 c. Pineapple Juice
  

• 1 tbsp. Mexican Oregano
  

• 2 tsp. Kosher Salt
  

• 2 tbsp. Vinegar
  

• 1 tbsp. Ground Achiote
  

• 2 lb. Boneless Pork Shoulder, Thinly Sliced
  

Directions

• Toast the aromatics: Heat 2 tablespoons of vegetable oil in a skillet over medium high heat, then add the minced garlic and guajillo chilies. Cook for 3 to 4 minutes, stirring often, until the garlic is lightly browned and everything smells fragrant.
• Cool the mixture: Remove the skillet from the heat and let the oil mixture cool for 5 minutes. Then it is safe to move it into the food processor without any splatter.
• Blend the marinade: Add the cumin, pineapple spear, pineapple juice, Mexican oregano, kosher salt, vinegar and ground achiote to the food processor with the cooled oil mixture. Process for about 30 seconds until the marinade is completely smooth.
• Marinate the pork: Place the thinly sliced pork shoulder in a resealable plastic bag and pour the marinade over it. Seal the bag and shake until every slice is coated, then chill for at least 2 hours or overnight.
• Sear in batches: Heat the remaining 2 tablespoons of oil in a heavy cast iron skillet over medium high heat. Working in batches, cook the pork for about 3 minutes per batch, until it is slightly charred and cooked through.
• Serve: Pile the pork into warm tortillas while it is still hot. Then top with onions, cilantro and fresh pineapple for a bright finish.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Cuisinart 14-cup food processor, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use pork loin instead of pork shoulder?

Yes, pork sirloin or pork loin will work, but both are much leaner than shoulder. Slice them thinly and pull them from the skillet the moment they are cooked through so they stay juicy.

What can I use if I can't find guajillo chilies?

Dried ancho chilies make the closest swap, though they taste a little sweeter and less tangy. Toast them just like the guajillos so the marinade keeps its smoky depth.

How long does the marinated pork keep in the fridge?

I like to marinate it for 2 hours up to overnight, which is what the recipe calls for. Cooked leftovers keep well in an airtight container in the fridge for a few days, and they reheat nicely in a hot skillet.

Can I make al pastor without a cast iron skillet?

Any heavy skillet that holds high heat works, and a grill pan is a good option too. The goal is a hot surface that chars the thin slices fast without steaming them.

Why is my al pastor coming out soggy instead of charred?

Crowding the pan is the usual cause, because too much pork at once traps steam. Cook in small batches over medium high heat so each slice touches the hot surface and browns at the edges.