Archival Brewing’s Al Pastor Tacos Recipe

These authentic Al Pastor Tacos feature pork shoulder marinated for two days in a smoky adobo of guajillo and chipotle chiles. The pork is slow-roasted until tender, then served in corn tortillas with a vibrant garnish of fresh pineapple, onion, and cilantro.

• Prep Time: 2 days (Marinating) + 30 minutes (Chopping/Blending)

• Cook Time: 1.5 hours

• Total Time: Approximately 2 days and 2 hours

• Servings: 4-6 (The recipe yields enough pork for several tacos, depending on portion size)

Prepare the Al Pastor Marinade

1. Create the Marinade Paste: Blend the Guajillo chiles and Chipotle peppers with orange juice and lime juice to create the adobo base.

2. Make the Seasoning Blend: In a bowl, combine the Pastor Seasoning Blend ingredients: salt, smoked paprika, oregano, cayenne, and a little chili powder.

3. Marinate the Pork: Slice the pork shoulder into pieces or keep it whole. Rub the meat thoroughly with the dry seasoning blend, then pour the wet marinade over the pork.

4. Marinating Time: Place the pork in a container and allow it to marinate in the refrigerator for two days. (The video shows using a roasting pan for this.)

Cook the Pork

1. Set up for Cooking: Remove the marinated pork from the container and place the pieces on a roasting rack set inside a sheet pan.

2. Roast: Place the pork in an oven preheated to 325°F Cook for approximately 1.5 hours, or until the pork is tender and fully cooked.

3. Rest and Slice: Pull the cooked al pastor pork from the oven, let it rest, and then slice or chop it into small pieces suitable for tacos.

Prepare the Garnish and Finish the Pork

1. Make the Onion-Cilantro Garnish: Dice the white onion and chop the cilantro. Place them in a bowl with the pineapple tidbits. Add about a quarter cup of lime juice and mix well.

2. Heat the Pork and Marinade: In a small pan, combine the chopped al pastor pork with some of the reserved marinade from the initial preparation. Heat this mixture briefly on the stove to coat the meat and ensure it is hot.

Assemble the Tacos

1. Prepare the Tortillas: Take two corn tortillas and layer them to create a double layer. Lightly grill the double-layered tortillas until warm and pliable.

2. Fill the Tacos: Place a generous amount of the hot, sauced al pastor pork onto the warm corn tortillas.

3. Garnish: Top the pork with a spoonful of the fresh onion, cilantro, and pineapple tidbit garnish.

4. Finish: Sprinkle a little Cotija cheese over the garnish.

Plate and Serve

1. Plating: Arrange the finished tacos on a plate. 

2. Sides: Serve with a lime wedge and tortilla chips.

3. Enjoy: Serve immediately.