This recipe comes to you from Episode 2 of The WA Wine + Food Show, hosted by Chef Andre Bopp. For this recipe, Chef Bopp Tacos paired Al Pastor tacors with Devium 2019 Lewis Peak Reisling, and Smoked Short Rib Tacos paired with Sleight of Hand 2018 Spiders From Mars. You can see the episode below the ingredients and instructions.
Al Pastor Marinade for Pork
- 3.5 oz box Achiote Paste
- 7 oz can Chipotle peppers
- 7 oz Canola Oil
- 7 oz Water
- Place contents in a blender and puree until completely smooth. Scrape out blender and reserve.
Al Pastor Tacos
- 1 Boneless pork shoulder or pork butt.
- Marinade from above
- 1 peeled, cored and sliced pineapple
- Tortillas
- Cilantro
- Your favorite Green salsa(we use a tomatillo/avocado salsa)
- Cotija
Method:
Do this 24 hours in advance of when you want to eat some tacos! Slice the pork in thin slabs (Chef Tip, place the pork in the freezer for 1 hour to firm up a bit). The thinner the better. Rub each slab of pork with the marinade, place in a bowl or pan cover and refrigerate for at least 24 hours, you can let it marinade for up to 2-3 days.
From this point, cooking methods will very. In the restaurant we use a vertical rotisserie, probably not standard in most home kitchens. You can do this on a plancha or grill, place the pork on either and cook until it is done, and some crispy bits are forming, season with salt and pepper while it is cooking. While the pork is cooking add the pineapple and cook as well. Slight color on it is fine.
Remove both from the cooking surface and rough chop the pork and slice the pineapple.
To build, heat your tortilla, place the meat in the shell, top with salsa, sliced pineapple, cotija and cilantro.