Al pastor without a vertical spit can still be excellent, and the marinade is where almost all the flavor lives. Here is a home adobo that holds up, plus the timing that makes it work.
The chile base
Toast and soak dried guajillo for color and mild fruit, ancho for sweetness, and one or two chiles de arbol for heat. Blend with achiote paste, white vinegar, pineapple juice, garlic, cumin, oregano, clove, black pepper, and salt. The mixture should be the thickness of ketchup.
Getting the ratio right
- Achiote gives color, not much flavor. About 2 tablespoons per kilo of pork is plenty; more turns chalky.
- Acid should be noticeable but not sharp: roughly a quarter cup of combined vinegar and pineapple juice per kilo.
- Salt at 1.5 percent of the meat weight seasons all the way through during the marinade.
The pork
Use shoulder sliced about a quarter inch thick, with a few slices of belly or fatback mixed in. Thin slices marinate faster and crisp better in a pan.
Marination time
Four hours is the minimum, overnight is ideal, and 24 hours is the limit. Pineapple contains bromelain, an enzyme that breaks down protein; leave it too long and the surface turns mushy. If you plan to marinate two days, use juice only at the end.
Cooking without a trompo
Stack the slices tightly in a loaf pan, roast at 375°F for about an hour, rest, then slice thin and crisp the pieces on a screaming hot pan. Alternatively grill the slices whole over high heat and chop. Either way, the final sear is not optional; that char is the signature.
Serving
Small corn tortillas, chopped onion, cilantro, grilled pineapple, salsa verde, lime. Nothing else.
Our al pastor recipe has full quantities, and our gringa article covers what to do with the leftovers.
