RECIPE # 5057 TACOS AL PASTOR Tue. Aug. 20, 2013 - | Nashville News, Weather & Sports

RECIPE # 5057 TACOS AL PASTOR Tue. Aug. 20, 2013

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Yield: 6 servings, 4 tacos per serving

Ingredient Quantity

Pork butt  10-12 lbs

Pineapple juice 1 Quart

Kosher salt 1 TBS

Salt 2 TBS

Chili Powder 1 TBS

Cumin 1 tsp

Red chile sauce 1 cup

Fresh green chiles, roasted, diced 1 cup

Yellow onion, finely diced 1 lb (2 medium sized)

Cilantro, chopped (stems removed) 3 oz (1 bunch)

Flour tortillas 5" 24 

1. Cut pork butt into 2" x 3" cubes.  Do not remove the fat. Place in 8x13 baking dish.

2. Combine pineapple juice, red chile sauce, green chiles and spices in a separate bowl.

3. Add marinate on top of pork butt, toss together to coat pork thoroughly.

4. Cover baking dish with aluminum foil and make sure the pan is air-tight. 

5. Marinade for 12-24 hours in refrigerator. 

Pastor Pork Cooking/Shredding Procedure

1. After pork butt has marinated, prepare it for cooking.

3. Place covered baking dish in oven, cooking for approximately 2 ½ - 3 hours, until the internal temperature is 

4. After cooking, uncover and let meat rest for 10 minutes.

5. Shred the meat by pulling it apart by hand. The pieces should be torn into small bite-size pieces. When shredding 

large pockets of fat should be discarded. Small amounts of fat are fine and add to the flavor.

2. Remove stems from cilantro, finely chop and add to onions.

Tacos al Pastor Plate Presentation

1. Start building your tacos. Reheat the 5" flour tortillas in a skillet on the stovetop. 

2. Add ¼ cup of pork mix to each tortilla.

3. Top each with 1 TBS of onion and cilantro mix.

4. Serve with rice, refried beans and guacamole. 

5. Yield is 6 servings with 4 tacos per serving.



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