Al Pastor Tacos

Nothing beats the classic combination of spicy chilis and sweet pineapple. This easy al pastor marinade is ready quick by pureeing all the ingredients in a blender together.

Cuisine

Mexican

Cooking Technique

Air Fry

Keywords

- 1salt, 8 servings, achiote paste, air fry, as needed, boneless pork shoulder or pork sirloin, chili powder, chipotle in adobo plus 1 tbsp sauce, cook 30 min, corn tortillas, cumin, diced, divided (1/2 for serving), garlic, Instant Pot Culinary Team, mexican, oregano, paprika, pineapple, pineapple juice, prep 20 min, tacos, vegetable oil, white distilled vinegar, white onion

Prep Time

20 min

Cook Time

30 min

Servings

8 Servings

Ingredients

2 ½ lb. boneless pork shoulder or pork sirloin
6 garlic cloves
1 white onion, diced, divided
¾ cup pineapple juice
½ cup white distilled vinegar
1 tbsp. oregano
1 tbsp. vegetable oil
1 chipotle in adobo, plus 1 tbsp. sauce
1 tbsp. cumin
1 tbsp. paprika
2 tbsp. achiote paste
1 tbsp. chili powder
1 tbsp. salt
1 cup pineapple, diced
Corn tortillas, as needed
Cilantro, as needed
Fresh salsa, as needed

Instructions

Freeze the pork shoulder for 15 minutes to firm. Cut into slices as thinly as possible.
Add garlic cloves, 1/2 of diced onion, pineapple juice, vinegar, oregano, vegetable oil, chipotle pepper, adobo sauce, cumin, paprika, achiote paste, chili powder, and salt to a blender. Puree until smooth.
Add the pork shoulder slices to a large mixing bowl with the al pastor marinade. Toss to combine. Cover and refrigerate for at least 2 hours, or up to 24.
Air Fry in batches at 400°F / 205°C for 8-10 minutes, or until the edges of the pork are brown and crispy. Repeat as necessary until all pork is fried, pouring out any leftover marinade juices between each batch. Set aside on a plate.
Air Fry the pineapple chunks at 400°F / 205°C for 8 minutes, or until golden. Set aside.
To assemble, top the corn tortillas with sliced pork and diced white onion, and season with fresh salsa, cilantro sprigs, and lime wedges. Enjoy!