If you’ve tried Al Pastor tacos at your favorite taqueria or while vacationing in Mexico, you’ve probably noticed these being cooked in a vertical rotating spit! This cooking technique allows the meat to char while keeping it extra juicy on the inside! Impress your family by trying our homemade oven version to get that same restaurant result!
1.5 half of pork shoulder thinly sliced (the thinner the better and the faster it will cook)
1 pouch of our Al pastor sauce
2 pineapple rounds (3 inch thick)
4 wood skewers or two tick ones.
Warm tortillas for serving
Diced onions, chopped cilantro, lemon wedges, and your favorite sauce or hot sauce!
SLICE your pork. You’ll want to create very thin pork slices that are later going to be stacked for cooking.
MARINATE your meat in the Al Pastor sauce. We marinated ours in the fridge for 24 hours, but if you are in a rush 45 min will do the trick.
PREHEAT the oven at 425F and remove the top rack.
SOAK the wood skewers in water. You’ll want to soak them for at least 45 min to prevent them from burning while cooking.
MAKE the base for your trompo. Place one of the pineapple slices on a baking sheet and pierce skewers through it.
STACK the marinated meat on top of the pineapple. Once all the meat slices have been pierced through, top with the remainder pineapple slice.
CUT the remainder/exposed part of the skewers. Otherwise, these will light on fire while baking.
BAKE in the oven for 1 hour or until the pork is fully cooked.
SLICE your the meat down from top to bottom. You can mix the meat strips with the extra marinate on the baking sheet for extra flavor. If you like them crispy, broil for 3 minutes.
ASSEMBLE your tacos, add your favorite taco toppings and enjoy!