Place pork roast on a large cutting board; pat dry with paper towels. If necessary, trim outer fat and remove fat cap. Cut pork crosswise into ½-in.-thick slices and place in a large rimmed baking pan. Combine al pastor seasoning, BBQ rub and salt in a small bowl. Rub mixture on pork slices to coat. Let stand at room temperature for 30 minutes.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
This recipe was inspired by the traditional tacos al pastor cooked in a taqueria (Mexican restaurant) on a trompo (vertical rotating spit). We simplified the process for the at-home cook by threading slices of pork and sweet pineapple on a rotisserie skewer and grilling it.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (3- to 4-lb.) boneless pork shoulder blade roast | ||
| 1 (1-oz.) pkg. Good Graces gluten-free al pastor seasoning | ||
| 2 tbsp. Hy-Vee whiskey BBQ rub | ||
| 1 tsp. kosher salt | ||
| 1 (20-oz.) can That’s Smart! crushed pineapple in pineapple juice, undrained | ||
| 1 (12-oz.) can chipotle peppers in adobo sauce | ||
| ⅓ c. Full Circle Market organic raw unfiltered apple cider vinegar | ||
| 1 medium whole pineapple, top and peel removed | ||
| 24 (6-in.) yellow corn tortillas | ||
| Sweet and tangy bottled pickled red onions, drained; for serving | ||
| Herdez Taqueria Street Sauce original verde taco sauce, for serving | ||
| Cilantro, for garnish |
Things To Grab
- Large cutting board
- Paper towels
- Large sharp knife
- Large rimmed baking pan
- Small bowl
- Blender
- Large resealable plastic bag
- Gas grill
- 33-in.-long metal rotisserie skewer
- Silicone brush
- Tongs
Directions
Place undrained crushed pineapple, chipotle peppers with adobo sauce and vinegar in a blender. Cover and blend until smooth. Set aside ¼ cup pineapple mixture for basting.
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Place seasoned pork slices in a large resealable plastic bag. Pour remaining pineapple mixture over pork slices; seal bag. Turn bag to evenly coat pork slices with pineapple mixture. Marinate in the refrigerator for 4 to 12 hours.
Preheat gas grill for indirect cooking over low heat (275 degrees to 300 degrees). Cut 2 (1-in.-thick) slices from whole pineapple. Cut remaining pineapple into ½-in.-thick slices; set aside.
Skewer 1 (1-in.-thick) pineapple slice onto a 33-in.-long metal rotisserie skewer. Remove pork from marinade; discard marinade. Thread each pork slice onto skewer without leaving space in between slices. If necessary, trim large overhanging slices and thread the trimmed pieces onto skewer. Skewer remaining (1-in.-thick) pineapple slice on top of pork stack.
Place pork skewer on grill rack over indirect heat. Grill for 3 to 3½ hours or until pork reaches 145 degrees and surface is slightly crisp, turning occasionally.
Brush skewered pork with remaining one-quarter pineapple mixture. Preheat grill for direct cooking over medium heat (350 degrees to 375 degrees). Grill for 10 to 12 minutes or until pork is charred.
Meanwhile, working in batches, grill tortillas and reserved ½-in.-thick pineapple slices over medium direct heat for 3 to 4 minutes or until tortillas and pineapple slices are slightly charred, turning halfway through. Slightly chop grilled pineapple slices.
Remove pineapple and pork slices from skewer; chop to desired size. Serve pork in tortillas; top with chopped pineapple, pickled onions and taco sauce. Garnish with cilantro, if desired.
Nutrition facts
Servings
450 Calories per serving
2 each
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 95mg
- Sodium: 830mg
- Total Carbohydrates: 36g
- Protein: 28g
Daily Values
0%
Iron 15%
0%
Calcium 4%
0%
Vitamin D 6%
0%
Potassium 15%