Ingredients
- 2 lb boneless pork shoulder
- 3 tbsp ancho or guajillo chili powder
- 1/4 cup boiling water
- 2 small onions (one roughly chopped, one sliced into three thick rings)
- 1 ea bay leaf
- 1 tbsp dried oregano preferably Mexican
- 3 ea garlic cloves minced
- 3 ea chipotle peppers in adobo
- 1 tbsp tomato paste
- 1 ea lime juice and zested
- 1 cup orange juice
- 3 tbsp agave nectar
- 1 tbsp cumin ground
- 1 tbsp coriander ground
- 1 tsp cinnamon
- 1/2 cup pineapple juice
- 2 each pineapple slices with core 1 inch thick
- salt and pepper to taste
Instructions
- Rehydrate the Chili Powder: Start by rehydrating the chili powder in 1/4 cup of boiling water. This step is crucial to release the full depth of flavor from the chilies.
- Make the Marinade: In a food processor or blender, combine the rehydrated chili powder, chopped onion, bay leaf, oregano, garlic, chipotle peppers, tomato paste, lime juice, orange juice, 1 tbsp agave nectar, cumin, coriander, and cinnamon. Blend until smooth.
- Marinate the Pork: Reserve 1/2 cup of the marinade for later use as a glaze. Slice the pork shoulder into 1-inch-thick slices, then cut each slice in half to create uniform pieces that will fit nicely on to the spit. Place the pork in a large Ziploc bag, pour in the remaining marinade, seal the bag, and refrigerate for at least 8 hours or overnight for maximum flavor absorption.
- Prepare the Grill: Set up your Bull Grill with the rotisserie attachment. Remove the middle rack and place a pan underneath to catch the drippings. Preheat the outer burners on high, leaving the middle burners off for indirect cooking.
- Assemble the Rotisserie Spit: Begin building the spit by threading a pineapple ring onto the skewer, followed by an onion slice. Layer half of the marinated pork onto the skewer, followed by another onion slice, the remaining pork, and top it off with the last onion slice and pineapple ring. Secure everything in place with rotisserie forks, tightening them with pliers to ensure the pork stays centered.
- Cook the Pork: Place the spit onto the grill and into the rotisserie motor. Season well with salt and pepper. Lower the heat to low and cook for about 1 hour to 1 hour and 30 minutes, or until the internal temperature of the pork reaches 140°F.
- Prepare the Glaze: While the pork is cooking, take the reserved marinade and combine it with the pineapple juice and the remaining 2 tbsp of agave nectar in a small saucepan. Bring the mixture to a simmer over medium heat and reduce until it thickens enough to coat the back of a spoon.
- Glaze the Pork: Once the pork reaches 140°F, start brushing it with the glaze every 5 minutes, continuing to cook until the glaze is used up and the pork has a beautiful caramelized exterior.
- Rest and Serve: Remove the pork from the grill and let it rest on the spit for 8-10 minutes. Slice the pork, onion, and pineapple, then chop everything into bite-sized pieces perfect for tacos. For an extra burst of flavor, return the chopped pork to the grill for a quick sear to achieve some charred edges.
- Build Your Tacos: Serve the pork al pastor on warm tortillas, topped with crumbled cotija cheese and a vibrant salsa. I highly recommend pairing it with a pineapple tomatillo salsa for an extra kick of sweetness and tang.
Notes
This Rotisserie Pork Al Pastor is a must-try for anyone who loves the classic flavors of Mexican cuisine, with a twist that only a grill can provide. The combination of the smoky pork, caramelized pineapple, and zesty glaze will make this dish a hit at any gathering. So fire up that grill and get ready to enjoy some seriously delicious tacos!