Al Pastor Tacos are a “bucket list” cook. This cook may take a little patience but it produces amazing flavor that's well worth your investment of time and technique!
Prepare the marinade: In a skillet on medium high add 1 chopped white onion, 4 cloves garlic, 4 dried ancho chiles, 1 can of chipotle peppers in adobo, and 1 Tbsp cooking oil.
Cook until browned. Let cool and add to a blender along with 1 can of crushed pineapple, cilantro, 1/4 cup Pineapple Papaya BBQ Sauce by Torchbearer Sauces, 2 Tbsp Santa Maria Style Seasoning by Snake River Farms, and 1 Tbsp Calico Jack Spice Rub by Blackbeard Spice Company.
Cut pork collar into about 1 inch thick slices. Add to a food safe container along with the marinade and place in the refrigerator overnight or for a minimum of 5 hours. Save some of the marinade for a taco topping.
Preheat your smoker to 275 °F using pellets, chunks or charcoal of choice.
Skin and slice a whole pineapple into 3/4 inch slices. Using an al pastor or vertical bbq skewer, alternate pork collar and pineapple slices. Lightly season with Santa Maria Style Seasoning by Snake River Farms and Calico Jack Spice Rub by Blackbeard Spice Company.
Place on smoker and cook until pork reaches an internal temperature of 195F. This should take between 3 and 4 hours. Spritz occasionally with 2 parts water and 1 part Pineapple Papaya BBQ Sauce by Torchbearer Sauces.
Prepare the tacos: On a griddle, flat top or skillet, fry corn tortillas in oil of choice or grill tortillas alongside al pastor. Slice the pork directly off of the skewer into the tortillas, top with cilantro, onion, queso fresco and leftover marinade.
Recipe Note
Pro Tip: These leftovers make killer nachos or burritos the next day!
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