Al Pastor

also called pastor · adobada · trompo · tacos al pastor · taco de pastor · taco al pastor · home trompo · oven al pastor

The table

3 lb(1.4 kg; sliced 1/4-in thick across the grain)boneless pork shouldercoat every slice, marinate 12 hrstack the slices, pineapple on toproast 325°F 2 hr, then 450°F 20 minrest 20 min, shave off the blockcrisp on the comal 2 min
2 cups(475 mL; one batch)al pastor adobo
2 tspkosher salt
2 slicesbacon
1 large(thick slices)white onion
1/2(peeled and cut in one thick round)fresh pineapple
1 Tbs(or the fat from the tin)lard
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

1coat every slice, marinate 12 hr

2stack the slices, pineapple on top

goes in with what step 1 made

5crisp on the comal 2 min

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 14 hr 42 mintwo waits that overlap count once
Needs you
2 minof the steps that give a time

One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 15 hr.

  1. coat every slice, marinate 12 hr

    12 hrwalk awayfrom the start

  2. stack the slices, pineapple on top

    not timed12 hr in

  3. roast 325°F 2 hr, then 450°F 20 min

    2 hr 20 minwalk away12 hr in

  4. rest 20 min, shave off the block

    20 minwalk away14 hr 20 min in

  5. crisp on the comal 2 min

    2 minneeds you14 hr 40 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need comal · loaf tin · oven

Goes with

See how it is written
>> title: Al Pastor
>> category: Smoked & Grilled
>> tags: pork, mexican, chiles, achiote, pineapple, oven, tacos
>> counters: Taquería
>> aka: pastor, adobada, trompo, tacos al pastor, taco de pastor, taco al pastor, home trompo, oven al pastor
>> pairs-with: adobo-para-al-pastor, corn-tortillas, salsa-verde
>> servings: 8
>> time: 15 hr
>> step.1: coat every slice, marinate 12 hr
>> step.2: stack the slices, pineapple on top
>> step.3: roast 325°F 2 hr, then 450°F 20 min
>> step.4: rest 20 min, shave off the block
>> step.5: crisp on the comal 2 min

Coat @boneless pork shoulder{3%lb}(1.4 kg; sliced 1/4-in thick across the grain) slice by slice with @al pastor adobo{2%cup}(475 mL; one batch) and @kosher salt{2%tsp}, then cover and ~marinate{12%hr} in the fridge.

Stack @&(~1)marinated pork{} flat in a #loaf tin{} lined with @bacon{2%slices} and @white onion{1%large}(thick slices), pressing every slice down onto the last, and crown it with @fresh pineapple{1/2}(peeled and cut in one thick round). A trompo is never finished — it is shaved as it chars and keeps turning — so a tin that goes in and comes out is a different dish wearing the same adobo, and this is that dish.

Roast @&(~1)stack{} in the #oven{} at 325°F (160°C) for ~roast{2%hr}, until a skewer slides through the middle, then raise the heat to 450°F (230°C) for ~roast{20%min} to blacken the crown and the edges.

Rest @&(~1)roasted stack{} for ~rest{20%min}, turn it out of the tin, and shave it down the sides in thin sheets, the way it comes off a spit.

Crisp @&(~1)shavings{} on a screaming-hot #comal{} in @lard{1%Tbs}(or the fat from the tin) for ~sear{2%min}, until the edges catch, chopping them together with the roasted pineapple as they go.