5 lb boneless pork shoulder(2 kg)
    3 tablespoons achiote paste
    2 tablespoons guajillo chili powder
    1 tablespoon garlic powder
    1 tablespoon dried oregano
    1 tablespoon cumin
    1 tablespoon salt
    1 tablespoon pepper
    ¾ cup white vinegar(175 mL)
    1 cup pineapple juice(240 mL)
    1 pineapple, skinned and sliced into 1-inch (2 cm) rounds10 small corn tortillas


    10 small corn tortillas

    1 white onion, finely chopped

    1 cup fresh cilantro(40 g), finely chopped

    1 cup salsa(260 g)

    1 avocado, diced

    2 limes, cut into wedges


    1 Al Pastor Skewer

    Choose the right length of stick according to the height of the oven


Cut the pork shoulder into slices about 1 centimeter (¼ inch) thick and place them in a large dish or bowl.

In a medium bowl, mix together the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice until smooth. Pour the marinade over the pork slices and ensure they are coated on all sides. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 3 days.

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or aluminum foil.

Insert the centre of the pineapple into the skewer. Remove marinated pork from

refrigerator and thread slices onto skewers, leaving a 1-inch (2 ½ cm) gap at top. Remove the marinated pork from the fridge and thread the slices onto the skewer, leaving a 1-inch (2 ½ cm) gap at the top. Place another slice of pineapple on top.

Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Allow the meat to rest for 10 minutes, then slice it thinly along with the roasted pineapple.

To assemble the dish, place some pork on the tortillas, add a few pieces of pineapple, sprinkle with onion and cilantro, and top with salsa and diced avocado. Serve with lime wedges and enjoy!

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