Delicious homemade Tacos Al Pastor made with marinated pork butt and served with fresh pineapple and corn tortillas. A perfect dish for taco night, offering a gluten-free and dairy-free option.
1: Add avocado oil to a pan over medium heat.
2: Cut the tops off of the guajillo chiles and clean out the seeds. Add to hot oil along with onion, garlic, and bay leaves and sauté until onions are softened, about 5 minutes.
3: Add in apple cider vinegar and water, cover and cook on medium low for 10 minutes.
4: Allow mixture to cool slightly then transfer into a high-speed blender along with salt, pepper, chile powder, oregano, cumin, achiote paste, chiles and adobo sauce, and pineapple juice. Blend on high until smooth.
5: Cut pork into ½” slices, place between two sheets of plastic wrap, then pound thin with a mallet to tenderize meat.
6: Add meat to marinade, cover, and refrigerate for at least 24 hours up to three days.
7: To cook, preheat oven to 275°F.
8: Layer one slice of pineapple on your trompo, then skewer pork on top and finish with a final pineapple slice.
9: Cook for 3-3 ½ hours, basting once in the final 30 minutes of cooking.
10: Remove from the oven and let meat rest for ten minutes before thinly slicing from the trompo.
11: Add sliced meat to a large skillet over medium heat along with ½ cup chopped fresh pineapple. Sauté until some bits are crispy, about 5-7 minutes.
12: Serve on warmed corn tortillas with pickled red onions and cilantro.
