Cody Casey
Al pastor is a Mexican dish traditionally made by roasting pork on a vertical rotisserie. The meat is then sliced thinly and served in tacos, although it can also be served in tortas, on pizzas, or with rice. While it is difficult to replicate the vertical rotisserie cooking method at home, al pastor can be cooked in an oven or on a grill or stovetop. To cook al pastor in a pan, you can use a cast iron skillet, grill pan, or non-stick skillet over medium-high heat with a little olive oil.
| Characteristics | Values |
|---|---|
| Meat | Boneless pork shoulder, sirloin, pork belly, chicken |
| Marinade | Pineapple, Guajilo chilis, chipotle, adobo, achiote paste, ground ancho, red hot chili pepper, jalapeño |
| Cooking Method | Slow roasting, grilling, broiling, skillet, stovetop, oven, sous vide |
| Temperature | 275°F to 500°F |
| Time | 2.5 to 3 hours |
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What You'll Learn
Cooking Al Pastor in a pan vs. oven
Al Pastor is a Mexican dish that traditionally involves slow-roasting pork on a vertical spit. The closest way to replicate this at home is to use an oven. However, it is possible to cook Al Pastor in a pan.
Cooking Al Pastor in an Oven
To cook Al Pastor in an oven, first, prepare the pork by removing any large pieces of fat. Slice the pork horizontally into long and wide, 1/4-inch thick pieces. You can ask your butcher to do this. Then, marinate the pork. A traditional Al Pastor marinade includes pineapple and Mexican spices. Leave the pork to marinate for several hours or overnight.
Next, preheat your oven to 325 degrees F. Add oil to a large Dutch oven over medium-high heat. Once hot, add the pork pieces and cook for a few minutes on each side until browned. Remove the pork from the pot and add 1 1/2 cups of chicken broth to deglaze the pan. Scrape up any browned bits from the bottom of the pan, then return the pork pieces. Cover the pot with a lid and place it in the oven. Cook for 2 1/2 hours, or until the meat is tender.
Cooking Al Pastor in a Pan
To cook Al Pastor in a pan, you can use a cast iron skillet, grill pan, or non-stick skillet. Heat the pan over medium-high heat and add a little olive oil. Cook the meat in the pan until browned, then remove it from the pan. Add chicken broth to deglaze the pan and scrape up any browned bits, then return the meat to the pan. You can also cook the Al Pastor meat in a pan without first using the oven by simply cooking the meat in the pan until it reaches an internal temperature of 145 degrees F.
Comparison
Cooking Al Pastor in an oven is a good way to replicate the traditional method of roasting pork on a vertical spit. The oven provides a more even cook and allows you to cook a larger batch of meat at once. Cooking Al Pastor in a pan is a quicker and easier method that is better suited to smaller batches of meat. The pan method may also result in more intense flavors due to the browning process.
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Choosing the right meat cut
Al pastor is traditionally made with pork shoulder, which is sliced very thinly. If you can get to a Mexican market, you should be able to find it pre-sliced at the meat counter. Otherwise, you can buy a pork shoulder and slice it yourself or ask your butcher to do so. A good thickness to aim for is 1/4-inch, but you can go slightly thicker if you prefer.
If you can't get hold of pork shoulder, you could try pork belly, which is the cut used to make bacon. Pork belly is packed with flavour and connective tissue, which will make for juicy al pastor. However, it can be difficult to butcher, as you'll need to remove the rind and any small rib bones. You'll also need to pound the meat flat, as it can be hard to slice thinly enough for al pastor.
Another option is pork sirloin, which is easier to work with than pork shoulder or pork belly. It's easy to find a boneless sirloin roast, and it's relatively simple to slice. However, it's prone to drying out as it cooks because it lacks fat and connective tissue.
If you don't eat pork, you can also make al pastor with chicken.
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Marinade techniques
Al pastor is a juicy, tender, and crispy Mexican dish with a sweet and spicy flavor. It is traditionally made by marinating pork in a chile marinade and cooking it on a vertical spit or rotisserie. The pork is then carved from the spit and served in a tortilla.
Meat Selection:
Al pastor is typically made with boneless pork shoulder that is sliced very thinly. Pork shoulder can be challenging to work with due to its size and bones, so alternatives such as pork sirloin or pork belly can be used. Sirloin is easier to slice and more tender than shoulder, but it lacks fat and connective tissue, making it prone to drying during cooking. Pork belly, on the other hand, is fatty and packed with flavor, but it can be difficult to butcher properly. If you choose pork belly, remove the rind and any small rib bones before slicing.
Meat Preparation:
To achieve the desired thinness, pound the meat flat by placing it in a heavy-duty plastic bag and smashing it with the bottom of a skillet. This method also helps tenderize the meat.
Marinade Ingredients:
The marinade for al pastor is typically made with a combination of aromatics, achiote paste, orange juice, and sweetener. Here are the ingredients in more detail:
- Aromatics: Fresh garlic, smoky chipotle peppers, ancho chili powder, cumin, and dried oregano provide a depth of flavor and aroma to the marinade.
- Achiote Paste: This is the key ingredient that gives al pastor its signature earthy flavor and bright red color. It is a seasoning made with ground annatto seeds and can be found as a paste, powder, or ground spice.
- Orange Juice: Adds a refreshing citrusy tang and subtle sweetness to the marinade.
- Sweetener: Brown sugar or pineapple can be used to add a touch of sweetness and balance out the flavors.
Additionally, a splash of apple cider vinegar can be added to offset the sweetness and enhance the flavor. Other ingredients such as dried peppers, herbs, and spices can be included to customize the marinade to your taste preferences.
Marinating Time:
Ideally, let the meat marinate for at least one hour to allow the flavors to develop. For the best results and more tender meat, marinate overnight.
Cooking Method:
After marinating, the meat can be grilled, broiled, or cooked in the oven. For a more authentic experience, try to replicate a vertical rotisserie by stacking and grilling the meat slices. If using an oven, slow-roasting the meat before slicing it and finishing it under the broiler or in a skillet can help achieve the desired texture and flavor.
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How to slice the meat
Al pastor is traditionally made with boneless pork shoulder that is sliced very thinly. If you are able to get your hands on some boneless pork shoulder, you can ask your butcher to slice it into long and wide 1/4-inch-thick pieces. Alternatively, you can slice the pork yourself by cutting it horizontally.
If you are unable to find boneless pork shoulder, you can use pork sirloin or pork belly. Pork belly is the fattiest cut of pork and is packed with flavour and connective tissue. However, it can be a little difficult to butcher as you have to remove the rind and any small rib bones. To slice the pork belly thinly, you can try pounding it flat by placing it in a heavy-duty plastic bag and smashing it with the bottom of a skillet.
Once you have sliced your pork, you can marinate it for several hours or even overnight. Then, cook the meat in a hot cast-iron skillet, grill pan, or non-stick skillet over medium-high heat with a little bit of olive oil. You can also grill the meat on a very hot grill for a few minutes on each side until it reaches an internal temperature of 145°F.
After cooking the meat, let it rest for 5 minutes before chopping it into small pieces. If you want crispy edges, you can fry the meat in a skillet after chopping it.
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Al Pastor tacos assembly
Al Pastor tacos are a Mexican speciality, traditionally made by roasting pork on a vertical spit and thinly slicing it to wrap in warm tortillas. The following is a guide on how to assemble Al Pastor tacos at home.
Ingredients
The meat used for Al Pastor is typically pork shoulder, sliced very thin. You can ask your butcher to slice the pork into long and wide, 1/4-inch thick pieces. Alternatively, you can slice the pork yourself. If you choose to do so, cut the pork horizontally. You can also use pork belly, which is the fattiest cut and is packed with flavour and connective tissue.
For the marinade, you will need pineapple, Guajilo chillies, and achiote paste. You can also add chipotles in adobo, ground ancho, and annatto seeds. If you are unable to find achiote paste, you can make your own using the other ingredients.
Marinade
Remove the seeds and veins from the dried chillies and add them to a small saucepan. Chop the salted pork into smaller pieces and add the pineapple to the marinade. Leave the pork to marinate for 24 hours. You can also add the marinade to a bag and leave it to marinate overnight.
Cooking the Meat
After marinating, remove the pork from the marinade and cook it on a very hot grill for a few minutes on each side until the internal temperature reaches 145°F. If you do not have a grill, you can cook the meat in a hot cast-iron skillet, grill pan, or non-stick skillet over medium-high heat with a little olive oil. You can also slow-roast the pork in the oven at 275°F for 2 1/2 to 3 hours, or until the internal temperature reaches 145°F.
Assembly
Warm your tortillas in a hot, dry skillet or toast them on the grill. Chop the meat into small pieces and add a spoonful to each tortilla. Top with chopped pineapple, onion, cilantro, and a squeeze of lime juice. You can also add Tomatillo Salsa or hot sauce. Serve with Mexican rice, chips, and salsa, and a glass of Horchata.
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Frequently asked questions
Yes, you can cook al pastor in a pan. You can use a cast iron skillet, grill pan, or non-stick skillet over medium-high heat with a little olive oil.
Al pastor is a Mexican dish with pork that’s been slow-roasted on a vertical spit. It is served in various dishes, including tortas, sandwiches, pizzas, and rice, but it is most commonly served in tacos.
Al pastor is traditionally made with boneless pork shoulder sliced very thinly. However, pork belly is the fattiest cut and is packed with flavour and connective tissue, making it a good option as well.
To cook al pastor in a pan, heat a cast iron skillet, grill pan, or non-stick skillet over medium-high heat with a small amount of olive oil. Cut the pork into thin slices and cook until browned.
