Spicy Pork Tacos (al Pastor)

From America's Test Kitchen Season 13: Spicing Up the Grill

Why this recipe works:

In Mexico, super thin slices of pork butt and pork fat are marinated in chiles and tomato, stacked and roasted on a spit, and shaved, hot and crispy, into a corn tortilla. To mimic this popular taco filling, which is often garnished with sweet pineapple, without any special equipment, we had… read more

In Mexico, super thin slices of pork butt and pork fat are marinated in chiles and tomato, stacked and roasted on a spit, and shaved, hot and crispy, into a corn tortilla. To mimic this popular taco filling, which is often garnished with sweet pineapple, without any special equipment, we had to get creative. We braised 1/2-inch-thick slabs of pork butt in a mix of guajillo chiles, tomatoes, and spices until tender, before basting them with sauce on the grill until crisped and charred. Chopped into bite-size strips and topped with grilled pineapple, our simple homemade spicy pork filling lives up to the original.

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Spicy Pork Tacos (al Pastor)

This taqueria staple features juicy, spit-roasted marinated pork that’s crispy at the edges and fork-tender within. Could we achieve that same trademark texture on the grill?

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Serves 6 to 8

Boneless pork butt is often labeled Boston butt. If you can’t find guajillo chiles, New Mexican chiles may be substituted, although the dish may be spicier. To warm tortillas, place them on a plate, cover with a damp kitchen towel, and microwave for 60 to 90 seconds. Keep tortillas covered and serve immediately.

Ingredients

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