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
Ingredients:
1.5kg pork collarbutt sliced into 2cm rounds
1 pineapple, skinned and sliced into 2cm rounds
Marinade:
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
Salsa
Chopped fresh coriander
Lemon wedges
Method:
- Mix marinade ingredients together and coat the pork well, allow to marinade in the fridge for at least 2 hours.
- 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.
- 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.
- 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.
