Al Pastor Spit
If you cannot come to Mexico, we bring Mexico to you! Prepare this all-time classic al pastor spit at home with pineapple, bacon, and pork shoulder steaks marinated with achiote paste, dried oregano, garlic powder, and vinegar. This Mexican culinary wonder will have the whole table fighting for seconds!
|
84 comentarios
Ingredients
4
Portions
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
Preparation
30 mins
1h
Easy
- Preheat oven to 374 ºF.
- In a bowl, combine all the marinade ingredients. Add pork shoulder steaks and marinate for 20 minutes.
- For assembling the al pastor spit: On a baking sheet, place 2 large chunks of pineapple. Place a layer of 2 pork shoulder steaks on top. Top with a layer of 2 bacon strips. Repeat the layers until all of the pork shoulder steaks and bacon strips are used up.
- Insert a thick wooden stick in the middle of the piled-up marinated pork shoulder steaks to hold the al pastor spit still. Set aside.
- Cut a large-sized pineapple cube and insert it on top of the wooden stick. Cut remaining pineapple into thin slices. Set aside.
- On a baking sheet, bake al pastor spit covered with aluminum foil for 40 minutes. Remove from oven. Bake uncovered. Turn al pastor spit constantly to cook evenly until golden brown. Once cooked through, remove from oven and let sit for a few minutes.
- Serve al pastor spit with corn tortillas, salsa, and pineapple slices on the side.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.