Name: Al Pastor Tacos
Ingredients: 580 g shaved pork shoulder, marinated for exactly 2 hours, then drained; 5 pineapple planks, cut ~1cm thick from remaining fresh pineapple; 80 g white onion, finely diced (~3mm); 1 lemon, cut into 7 wedges; 7 corn tortillas; 60 ml chipotle salsa

Ingredients

Dish A *

580 g shaved pork shoulder, marinated for exactly 2 hours, then drained

Dish B *

5 pineapple planks, cut ~1cm thick from remaining fresh pineapple

Dish C

80 g white onion, finely diced (~3mm)

Dish D

1 lemon, cut into 7 wedges

Dish E

7 corn tortillas

Dish F

60 ml chipotle salsa

* larger than my standard 90ml prep dish

Steps

Heat the cast iron grill plate over medium-high until smoking lightly.
Lay the pineapple planks flat on the grill plate and char ~2 minutes per side until dark grill marks appear and edges caramelize. Transfer to a plate, dice into ~1cm pieces, and tip into a small serving bowl.
2 min · Char pineapple (per side)
Working in batches that fit in a single layer with space between pieces, lay the drained pork on the grill plate. Cook undisturbed ~2 minutes until deeply caramelized on the underside, flip, and cook another 1–2 minutes. Transfer each batch to the resting plate and repeat until all pork is cooked.
2 min · Cook pork first side2 min · Cook pork second side
Warm the corn tortillas directly on the grill plate, ~15 seconds per side, stacking them in a tortilla warmer or wrapped towel as you go.
15 sec · Warm tortilla (per side) ✓ Cast iron grill plate
Build each taco: a tortilla, a generous pile of pork, a spoonful of charred pineapple, a pinch of diced onion, and a drizzle of chipotle salsa. Squeeze a lemon wedge over and eat immediately.

Al Pastor Tacos

Equipment