Tacos ‘al pastor’ style
Total Time: 4.17 Hours
Servings: 4 Person(s)
4 Pork shoulder steaks, approx 650g
12 small corn or flour tortillas
Angus & Oink Phat Taco sauce to serve
For the marinade...
2 tbsp smoked paprika
1 tbsp white vinegar
1/2 tbsp oregano
Juice and zest of a fat lime
2 garlic cloves, minced
1/2 tsp ground cumin
Freshly ground nutmeg, a good grating
1/4 of a small pineapple, blitzed in a food processor or chopped to a pulp
1/4 tsp salt
1/2 tsp freshly ground black pepper
For the grilled pineapple salsa…
The remaining 3/4 of a small pineapple, cored and sliced into strips
Half a medium red chilli, deseeded and finely chopped
Half a large red onion, finely chopped
A small bunch of fresh mint
A small bunch of fresh coriander
Juice of a fat lime
Salt & pepper to taste
In a large bowl, combine all the marinade ingredients and mix well. Add the pork steaks and coat thoroughly in the marinade. Cover and set aside in the fridge overnight, or for a minimum of 4 hours.
Remove the pork from the fridge an hour before cooking and set up your BBQ as described above.
Grill the pineapple slices over direct heat until nicely charred and lightly coloured. Remove and chop into a small dice. Add the pineapple to the remaining salsa ingredients, mix well and refrigerate until needed. This can be done a few hours in advance if required.
Next, grill the pork steaks over direct heat for 1-2 minutes per side before moving them over to the cooler side of the BBQ. Continue to cook at about 160˚c, with the lid on the BBQ, for another 15 minutes.
Remove the meat from the grill and set aside to rest. Quickly grill the tortillas, 10 seconds per side or so, to warm them through.
Serve the tacos piled full of salsa and juicy, crispy pork and douse in your favourite taco sauce, in my case it has to be Phat Taco from Angus & Oink.