Our all-natural & organic fruit syrups go beyond beverage recipes! We used Nature’s Flavors Organic Pineapple Syrup to create a mouth-watering marinade for these awesome Al-Pastor Tacos!
Pineapple Al-Pastor Tacos
- 1 Medium Pot
- 1 Blender
- Measuring Spoons
- Measuring Cups
- 1 Large Mixing Bowl
- 6-8 Skewers optional
- 1 Dried Guajillo Chile Remove Seeds & Stem
- 1 Ancho Chile Remove Seeds & Stem
- 1 Pineapple
- 4 individual Chipotle Peppers in Adobo Sauce Canned
- 2 cloves Cloves of Garlic
- 2 1/2 Limes
- 1 cup Organic Pineapple Syrup
- 1 tsp Oregano
- 1 tsp Onion Powder
- 4 tsp Salt
- 4 lbs Boneless Pork Shoulders
- First, the chiles need to be toasted and soaked. Place a small pan on medium heat and add the dried chiles ones the pan is hot. Allow the chiles to toast until they darken and are fragrant. In the meantime, add water to a small pot and allow it to boil. When your chiles are all toasted, add them to the boiling water. Remove the pot from the heat and let the chiles sit on the water for 15 to soften.
- After 15 minutes, drain the chiles and add them into a blender. Also add in the syrup, chipotle chiles, 2 cloves garlic, lime juice from 1 lime, oregano, onion powder, and salt. Blend on high until the marinade is smooth.
- Lastly, prep the pork shoulder. If the meat isn't pre-cut, cut the meat into steak slices. Place the slices into a large mixing bowl and add layer in the marinade. Coat and turn the pork slices in the marinade. Cover the meat with a plastic wrap and let it marinate in the fridge overnight.
- The next day, layer the pork steaks with slices of pineapple and fire up the grill. Or place it in the oven at 400 •F for an hour and a half.
Tip: If you love more sweet and spicy recipes learn how to make homemade chamoy!