Tacos Al Pastor

Louiie Victa
Louiie Victa
August 11, 2020
Al Pastor literally means “in the style of the Shepherd”. This Mexican pork dish is cooked in the same style as shawarma because Lebanese immigrants introduced their famous spit roasting technique when they moved to Mexico in the 1900’s. It is made of thin strips of pork that have been marinated in chiles and spices and have that characteristic red color from the achiote. The thin strips are stacked onto a long vertical spit called a trompo, and in many cases, a slice of pineapple is stacked on top of the spit. As the meat cooks in the Anova Precision Oven, the outside layer becomes crispy from the heat, but with the addition of steam, greater tenderness is achieved. And by placing the Probe right in the center of the stack, we can tell exactly when it is cooked to perfection.
Prep Time
Cook Time
Tacos Al Pastor
3 lb
Boneless Pork Shoulder
Guajillo Chiles, rehydrated
½ cup
Chipotle en Adobo
1 Tbsp
Dried Oregano
½ Tbsp
Black Pepper
½ Tbsp
½ Tbsp
Ground Cumin
2 Tbsp
Achiote Paste
¾ cup
Pineapple Juice
⅓ cup
White Vinegar

1. Assemble the marinade.

Rehydrate guajillo peppers in hot water. Let stand for 10 minutes. Add garlic, oregano, salt, pepper, cumin and achiote paste in a blender. Add chipotle in adobo, pineapple juice and vinegar. Add the rehydrated guajillo peppers. Purée everything in blender to make a marinade.
Assemble the marinade.

2. Slice Pork Shoulder.

Take a 3lb pork shoulder and slice thinly. Set aside in a baking dish or container suitable for marinating.
Slice Pork Shoulder.

3. Marinate Pork

Pour marinade mixture onto the pork and mix well. Cover and marinate overnight or at least for a few hours.
Marinate Pork

4. Preheat timer

Preheat timer
Sous Vide Mode: Off
Steam: 50%
Temp: 325°F
Heat: Rear
00:15 Timer

5. Cut pineapple and BBQ skewers.

Peel and slice a pineapple into 1 inch rounds. Do not take out the core. Take about 6 bbq skewers and trim them to about 7 inches in length.
Cut pineapple and BBQ skewers.

6. Assemble the trompo and insert Probe thermometer .

When meat is done marinating, assemble the trompo. Use a baking pan with a rack. Take a few slices of the pineapple to bake a stable base. Insert one stick through the middle. Take the marinated pork strips and stack the slices through the skewer leaving room for a pineapple to be stacked on top. Take the other 5 skewers and push through the stack to hold everything stable as it cooks. Insert probe thermometer through the center of the trompo.
Assemble the trompo and insert Probe thermometer .

7. Cook

Place baking pan in Oven and connect the Probe Thermometer to the port. Cook in the Oven at 325F, 50% steam until the Probe registers 180F.
Sous Vide Mode: Off
Steam: 50%
Temp: 325°F
Heat: Rear

8. Target probe temp

Sous Vide Mode: Off
Steam: 50%
Temp: 325°F
Heat: Rear
180°F Probe Target

9. Take out of Oven and let meat rest .

Take the trompo out of the oven and let rest for a few minutes. When it is cool enough to handle, take a majority of the skewers out.
Take out of Oven and let meat rest .

10. Carve meat and serve.

Shave pork into thin slices. Cut up roasted pineapple into chunks. Serve directly on corn tortillas with Pico de Gallo, onions, cilantro or salsa of your choice.
Carve meat and serve.
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