Al Pastor Pork Skewers with Charred Pineapple and Salsa Verde

Steps

1. Step 1

   Slice the pork shoulder into wide 1/4-inch-thick slabs, like thin steaks. It's much easier if you firm the meat up in the freezer for 30 minutes first, and you can also ask the butcher to slice it for you. Set aside.

   15 min

   • 2 1/2 lb boneless pork shoulder
2. Step 2

   Put the guajillo and ancho chiles in a small saucepan, cover with water and bring to a simmer. Cook until soft and plump, about 10 minutes, then drain.

   10 min

   • 4 dried guajillo chiles
   • 2 dried ancho chiles
3. Step 3

   Blend the softened chiles with the achiote paste, pineapple juice, vinegar, garlic, oregano, cumin, cloves, salt and oil until completely smooth, about 1 minute. It should be the texture of a loose paste.

   5 min

   • 4 dried guajillo chiles
   • 2 dried ancho chiles
   • 3 tbsp achiote paste
   • 3/4 cup pineapple juice
   • 1/4 cup white vinegar
   • 4 cloves garlic
   • 1 tsp dried oregano
   • 1 tsp ground cumin
   • 1/2 tsp ground cloves
   • 1 tbsp kosher salt
   • 1 tbsp vegetable oil
4. Step 4

   Toss the pork slices with the marinade in a large bowl or zip-top bag until every piece is coated. Cover and refrigerate at least 4 hours, ideally overnight.

   4 hr, hands-off

   • 2 1/2 lb boneless pork shoulder
5. Step 5

   Make the salsa verde: put the tomatillos, jalapeños, onion and garlic on a foil-lined baking sheet and broil 4 inches from the heat until blackened in spots and soft, 8 to 10 minutes, turning once. Blend with the cilantro and salt to taste until nearly smooth. Set aside; it keeps several days in the fridge.

   15 min

   • 1 lb tomatillos
   • 2 jalapeños
   • 1/2 white onion
   • 2 cloves garlic
   • 1/2 cup cilantro leaves
   • salt
6. Step 6

   Heat the oven to 400°F. Set a wire rack inside a foil-lined rimmed baking sheet. Thread the pork onto 4 long metal skewers, folding each slice and pressing it down tight against the last so each skewer becomes a dense stack of meat; slip a pineapple round or chunk in every few pieces and finish each skewer with pineapple on top. Lay the skewers across the rack so they sit above the pan, and scatter any leftover pineapple around them.

   15 min · 400°F

   • 2 1/2 lb boneless pork shoulder
   • 1 fresh pineapple
7. Step 7

   Roast until the pork is cooked through and the stacks feel firm, 35 to 40 minutes, turning the skewers over halfway.

   40 min, hands-off · 400°F

8. Step 8

   Switch the oven to broil and move the pan 5 to 6 inches from the heat. Broil until the outside of the meat and the pineapple are charred and crisp at the edges, 5 to 8 minutes, turning the skewers once. Watch closely so they don't burn. Let rest 5 minutes.

   10 min

9. Step 9

   Warm the tortillas in a dry skillet over medium-high heat, about 20 seconds per side, and wrap them in a clean towel to keep soft.

   5 min

   • 16 corn tortillas
10. Step 10

    Stand a skewer on a cutting board and shave the meat off in thin slices, chopping it with the charred pineapple. Pile into the warm tortillas and top with chopped onion, cilantro, salsa verde and a squeeze of lime.

    10 min

    • 1 white onion
    • 1/2 cup cilantro
    • 2 limes

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026