Tacos Al Pastor in the Oven... and the frying pan

My all-time favorite tacos are Tacos Al Paster. That and every other kind of taco of course. The marinade is what sets them apart. That and the fact it is cooked on a vertical spit cooker like a shawarma, which is a bit weird if you don't know the history of Mexico. You don't need the special equipment to make this but you do need the right marinade. Here is that recipe

Al Pastor Tacos Marinade:
1/2 block of Achiote Paste
2 tbsp Guajillo Chili powder
1 tbsp garlic powder
1 tbsp ground Cumin
1 tbsp Paprika
1 tbsp ground Mexican oregano (Italian or Greek can be sub'd)
1/2 tbsp each salt and pepper
1/2 tbsp Cayenne pepper (optional for heat)
3/4 cup vinegar (white or apple cider vinegar)
1 cup pineapple juice

Slice 1 to 3 pounds of boneless pork shoulder roast 1/4 inch thick and place in a bowl with the marinade. Coat it very well and cover with plastic wrap, not aluminum foil! Place in fridge for 2 to 4 hours max.

Slice two 1 inch thick slabs of fresh pineapple and put 3 skewers in one of the pieces of pineapple. This is the bas. Stick pork slices on the skewers until you run out of pork. Put the second slab of pineapple on top of the pork and cook in the over for 2 1/2 hours at 300f. Baste every 30-45 minutes with juices in the bottom the pan. Crank the heat up to 375f and cook a final 30 minutes to get the outside nice and browned. Chop into small piece and cook in a frying pan to crispy up the small piece and serve with small pieces of diced pineapple, onions and cilantro. Enjoy!
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