Al Pastor Pork (Homestyle Trompo-Style)

This is the kind of recipe that makes the house smell incredible and turns an ordinary night into a taco night everyone remembers.

Ingredients List

Meat & Marinade

3 lbs pork butt, thinly sliced

1 pineapple

1 tablespoon neutral oil

4 garlic cloves, smashed

¼ onion

5 dried guajillo chiles, deseeded

2 bay leaves

¼ cup water

¼ cup apple cider vinegar

2 chipotle chiles in adobo

1 tablespoon achiote paste or powder

1 tablespoon kosher salt

1 teaspoon cumin

1 teaspoon Mexican oregano

½ teaspoon black pepper

½ teaspoon allspice

¼ cup canned pineapple juice

1 cup chicken stock

5 dried chile de arbol, deseeded (optional, for extra heat)

For Tacos

Corn tortillas

Chopped cilantro

Finely diced raw onion

Salsa verde

Step-by-Step Cooking Instructions

1. Prepare the Pork

Partially freeze the pork to make slicing easier, then cut it into thin pieces. Gently pound if needed so the slices cook evenly.

2. Make the Marinade

Heat the oil in a pan over medium heat. Lightly brown the garlic and onion.

Add the guajillo chiles and bay leaves and cook briefly until fragrant.

Add the water and apple cider vinegar, cover, and simmer gently.

Let the mixture cool slightly, then blend with chipotle chiles, chicken stock, pineapple juice, achiote, salt, cumin, oregano, black pepper, and allspice until smooth.

Strain the marinade for a silky texture.

3. Marinate the Pork

Coat the pork thoroughly with the marinade. Cover and refrigerate until deeply seasoned.

4. Build a Mini Trompo

Slice a thick round of pineapple and place it on a baking pan.

Insert a wooden skewer upright through the center.

Stack marinated pork slices tightly around the skewer.

Finish with another slice of pineapple on top to hold everything in place.

5. Slow Roast

Roast at low heat until the pork is tender and cooked through.

Baste with pan juices during the final stretch for extra flavor.

Finish with a quick broil to caramelize the outside.

6. Rest and Slice

Let the pork rest briefly, then shave thin slices from the outside.

Sauté sliced pork with pineapple and onion in the pan juices for added depth.