Popular on the streets of Mexico, Al Pastor is made from spit roasted pork and pineapple. Sweet pineapple contrasts tangy, spicy pork and is nothing short of a match made in heaven. 

Cooking Method: Rotisserie

Cooking Time: 1-1.5 hours cooking time - 2 hours marinating time


1.5kg pork collarbutt sliced into 2cm rounds
1 pineapple, skinned and sliced into 2cm rounds
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
175ml white vinegar 
1 cup pineapple juice 
1 1/2 tablespoons paprika
1 garlic clove, minced
Diced red chilli
To serve:
Mini tortillas
Diced red onion
Diced avocado
Chopped fresh coriander
Lemon wedges


  1. Mix marinade ingredients together and coat the pork well, allow to marinade in the fridge for at least 2 hours. 
  2. When ready to cook, start by threading a piece of pineapple onto the spit, followed by 2 or 3 pieces of pork. Continue alternating until the rotisserie is full, finishing with a piece of pineapple.
  3. Cook over a hot Ozpig fire. Once the outside starts to get charred, stop the rotisserie and place a tray underneath. Cut along the length of the meat all the way around and continue to cook and slice until all meat is cooked and sliced off. 
  4. Serve meat and pineapple on tortillas with salsa, avocado, a sprinkle of diced red onion, garnish with coriander and a drizzle of lemon juice.
 Tip: While slicing the meat, put your tray on the side plate to keep it warm.