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Tacos al pastor
I've played around with this recipe a little, mostly tweaking the marinade. Basically, you marinate pork in a sweet/spicy marinade, then grill it and serve it with grilled pineapple, sliced red onion and chopped cilantro. If done right, the pineapple stays juicy enough that you don't need any extra toppings. Lowfat, low sodium... what more could you ask for?
5 or 6 pork shoulder steaks, trimmed of excess fat
(picnic strips could also be used or slice a Boston Butt yourself into 1/2 inch slices)
Marinade: (adjust seasonings to your liking)
1 cup orange juice
1/2 to 1 cup cola (your fave: Coke, Dr. P, whatever)
juice of 1 lime
1 tbs garlic powder
1 tbs cumin
1 tbs oregano
1 tbs hot Mexican chili powder
1 tbs red pepper flakes or 1 tsp cayenne (optional)
1 tbs ground coriander (optional)
Sliced pineapple (canned is fine)
Sliced red onion
To prepare the meat, trim excess fat from edges. Debone if you want. Combine all marinade ingredients and put meat and marinade into a gallon size zip-top bag. Marinate overnight. When you're ready, heat a grill to medium high heat, remove steaks from marinade and lightly salt/pepper them. Grill until done. Let meat rest before slicing into thin strips.
While the meat is resting, grill the pineapple slices just until they get nice "grill stripes" on them and are heated through. Don't dry them out.
Serve on tortillas (I used the whole wheat kind, heated in a skillet) with the toppings.
I also served black beans and rice with this. (Jazzmen rice, cooked in low-sodium chicken broth, topped with a can of rinsed black beans, heated in the microwave. Top with grilled sausage and cilantro.)