THE BEST AL PASTOR TACOS AT HOME | KITCHEN CAPTAIN | EPISODE 4

Al Pastor Mexican street tacos here we come! Always intimidated by these. Figured you needed a restaurant or a street taco vertical rotisserie bachelor’s degree! I was definitely wrong. They certainly can be made at home! Really easy, really fast, and holy sh!t they are good!
So much easier to make in my own oven than I thought and they will absolutely blow away anyone that comes over for taco night!

#IanWalsh #KitchenCaptain #Tacos #AlPastor #Cooking #Recipe

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Featuring: Ian Walsh
AL PASTOR RECIPE
Servings 10 | Prep Time 10 min | Total Time ~2 hr

INGREDIENTS
FOR THE MEAT
5 lb / boneless pork shoulder
3 tbs / achiote paste
2 tbs / guajillo chili powder
1 tbs / garlic powder
1 tbs / dried oregano
1 tbs / cumin
1 tbs / salt
1 tbs / pepper
¾ cup / white vinegar
1 cup / pineapple juice
1 pineapple, skinned and sliced into 1-inch (2 cm) rounds

FOR SERVING
10 small corn tortillas
1 white onion, finely chopped
1 cup / fresh cilantro, finely chopped
1 cup / salsa
1 avocado, diced
2 limes, cut into wedges

SPECIAL EQUIPMENT
2 thick wooden skewers, trimmed to the height of your oven

DIRECTIONS
1. Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Mix that sh!t good! Pour the marinade over the pork slices, then give it a good nasty toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days if you really want to party.

2. Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.

3. Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch gap at the top. Push another pineapple slice on top. Try your hardest to not spear your hand while doing so. I did not try my hardest and thus, speared my hand.

4. Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple. Those little burnt bits on the outside are the best!

5. Pretty self-explanatory but I'll say it anyway... To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges and prepare to enter another dimension. Enjoy!
About KITCHEN CAPTAIN
Ian Walsh is an award and major event winning professional surfer who enjoys scaring the sh!t out of himself in 50-70 foot surf. This also creates a unique opportunity to push himself. Which is what he is really after.

But let's get to the real reason you're here... KITCHEN CAPTAIN! On this channel, you're going to be thoroughly entertained while learning how to cook at home. Weekly cooking episodes will be served up and there might be a sprinkle or two of high-quality surfing videos. This is not a Michelin star chef show. This is the everyman cooking show in your own kitchen. If Ian can learn to cook it, then so can you. Cooking doesn't need to be hard, but it does need to taste good. There will be mistakes, there will be laughs, and there will be some damn good recipes learned! Put your helmet on, hit that SUBSCRIBE button, and buckle up! Let's go!

Видео THE BEST AL PASTOR TACOS AT HOME | KITCHEN CAPTAIN | EPISODE 4 канала Ian Walsh