Smoky & Sweet Braised Pork Al Pastor
Al pastor is a traditional Mexican dish that features meat, typically pork, prepared and cooked on a vertical spit. This Braised Pork Al Pastor recipe delivers all the magic of the signature dish; it’s just a bit more simplified for home cooks by way of the braising method. The slow-cooked pork is heavily marinated in fragrant spices, bursting with caramelized pineapple, and full of flavor! Serve your pork al pastor as-is or enjoy the tender-rich meat stuffed inside of tortillas, taqueria-style!
Ahhh man, I wish I had all the time in the world to tell you how much I love me some al pastor. There really ain’t anything like it, the flavor profile and sweet/savory combination, mmm. Anytime I’m at a Mexican spot, something to do with al pastor and carnitas end up on my plate, ha. It reminds me, I’ve been itching to book a trip to Mexico City to explore all of the food and everything else the city has to offer.
Friends, I’m super happy with how the development of this recipe turned out, and I just know you’ll dig it, too.
Braised Pork Al Pastor 🤤
Traditional pork al pastor is cooked on a vertical spit where it slowly rotates next to a heat source. This recipe yields juicy, deeply seasoned pork but slowly cooked by the braising method in the oven. One thing you’ll appreciate here is how effortless this dish is, y’all- the definition of low effort, high reward.
It’s one of my favorites to make whenever I’m hosting because this dish is perfect for entertaining; birthdays, game day parties, Cinco de Mayo festivities, or just some bomb comfort food that you want to make.
What You’ll Need To Make This Recipe:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- A plethora of mostly pantry staple seasonings/spices.
- Pork shoulder, pineapple chunks, garlic, onion, vinegar, and broth round out the recipe to get it ready to braise.
Let’s Talk Spices (Flavorrr):
This pork al pastor boasts huge flavor because of a serious variety of spices. Achiote powder (ground annatto seed), cumin, coriander, oregano, garlic, and onion to name a few. The pork is seasoned so well which results in BIG flavor!
How To Make Braised Pork Al Pastor:
(Note: please see the recipe card directly below for the complete written instructions.)
- Place your pork shoulder in a large roasting dish or dutch oven and season the pork with the spice blend. Add the pineapple, garlic and onion and massage into pork. Refrigerate the pork for at least 3 hours or preferably overnight.
- Then add the vinegar and broth and braise the pork low and slow for 3 hours until meltingly tender.
- Shred the tender pork and serve! 😮💨
Pork Al Pastor & Ways To Serve:
Enjoy this succulent, flavorful pork in so many ways! Make it into a chipotle-style situation and pair with rice, beans, lettuce, and/or other toppings. Stuff the shredded pork in burritos or make tacos (my usual go-to method! 🌮🌮🌮) to devour this pork al pastor.
>> If you love Mexican-inspired eats don’t miss my Beef Barbacoa, this epic Pozole Rojo recipe, and my Birria + Birria Tacos recipes…whew!
Storing & Reheating:
Storing leftover pork al pastor– Keep the pork stored inside an airtight container in the refrigerator where it will keep for 4-5 days. Alternatively, you can freeze it in freezer-safe containers where it will last for 3 months.
Reheating pork– If frozen, let the pork thaw overnight in the fridge. I recommend reheating in a skillet on the stovetop over low heat until warmed through, or you can microwave it if you like! Add a splash of water or broth to help loosen/rehydrate as needed.
This incredible Pork Al Pastor recipe? Gahleeee: rich, tender, and flavor-loaded succulent pork…yes please! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
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Smoky & Sweet Braised Pork Al Pastor
- Prep Time: 25 minutes
- Cook Time: 3 hours 20 minutes
- Total Time: 3 hours 45 minutes
- Yield: 8-10
- Category: Main Dishes
- Method: Braise
- Cuisine: Mexican-American
Description
Al pastor is a traditional Mexican dish that features meat, typically pork, prepared and cooked on a vertical spit. This Braised Pork Al Pastor recipe delivers all the magic of the signature dish; it’s just a bit more simplified for home cooks by way of the braising method. The slow-cooked pork is heavily marinated in fragrant spices, bursting with caramelized pineapple, and full of flavor! Serve your pork al pastor as-is or enjoy the tender-rich meat stuffed inside of tortillas, taqueria-style!
Ingredients
- 2 tablespoons kosher salt
- 2 tablespoons achiote powder
- 1 tablespoon fresh ground black pepper
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano, preferably Mexican oregano
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ancho chile powder (or regular dark chili powder)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 4 lbs boneless pork shoulder (butt roast)
- 1 (15.25 oz) can pineapple chunks in pineapple juice
- 8 cloves garlic, minced
- 1 medium yellow onion, chopped
- ¼ cup apple cider vinegar
- 1 cup chicken broth
- Chopped onion, fresh chopped cilantro & warm tortillas (optional), for serving
Instructions
- Make the spice blend. In a bowl, combine the salt, achiote powder, black pepper, cumin, coriander, oregano, garlic powder, onion powder, ancho chile powder (or regular chili powder), cinnamon, and cloves and whisk the spices to fully combine. Set the spice blend aside.
- Prep for marination. Pat the pork dry with a paper towel and place it in a large roasting dish or dutch oven (the same vessel that you’ll be cooking it in, this is clutch for easier cleanup!). Then, using a sharp paring knife, cut 1-inch slits all over the pork- about 8-10 slits. Season the pork with the spice blend, be sure to cover all surfaces, including getting in the slits as well. Then add the pineapple chunks + pineapple juice, garlic, and chopped onion, and rub the ingredients all over the seasoned pork, again including the slits. Some of the ingredients will fall off into the baking vessel, no worries, just make sure the pork is fully covered in as much of the marinade as possible. Refrigerate the pork, uncovered, for at least 3 hours or preferably overnight.
- Preheat the oven to 300°F. While the oven is preheating, take the dish out of the refrigerator and set it on the counter to take some of the chill off. Add the vinegar and broth, and then depending on the vessel used; cover the roasting pan tightly with foil or secure the dutch oven with a lid.
- Roast the pork. Place the pork into the oven to roast for 3 hours at 300°F until super tender when prodded with a fork. During the roasting process, uncover and baste the pork with the pan juices about every 30 minutes or so.
- Finishing & making it crisp. Remove the dish from the oven and increase the temperature to 450°F. While the oven is increasing in heat, carefully remove the pork from the vessel and place it into a large bowl. Use two forks to pull/shred the pork apart into chunks and then place the pork shreds back into the roasting vessel, and stir well to coat the pork in the pan juices.
- Place the pork into the oven, uncovered, and roast at 450°F for 20 minutes- until the pork and pineapple chunks are golden brown/slightly charred. Then let the pork rest for at least 15 minutes.
- Serve. Garnish the braised pork al pastor with fresh chopped cilantro and serve with chopped onion and warm tortillas, as desired. Enjoy!
Notes
- Please read blog post in its entirety for more tips + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: Ashley McLaughlin
