Al pastor (from Spanish, “shepherd style“) is a traditional preparation of spit-grilled slices of pork. The dish originates in the Central Mexican region of Puebla and Mexico City. Today it is a common menu item found in taquerías throughout Mexico and the United States. The method of preparing and cooking al pastor is based on the lamb shawarma brought by Lebanese immigrants to the region in the late 19th and early 20th centuries. Al pastor features a flavor palate that uses traditional Mexican adobada (marinade).
Traditional al pastor is prepared by roasting thin slices of meat stacked in an inverted cone and slowly turned on a spit. In the Winston kitchen, we’re all about making recipes simpler and easier, without sacrificing the flavor or quality of the meat. We got all the old-world flavor, without all the work.
- Prepare the butts by applying a liberal amount of seasoning to all sides. Place two butts in each 4” hotel pan.
- Repeat this process for all eight butts.
- Distribute the pineapple evenly between the four pans.
- Place each pan into the CVap oven, allowing plenty of spacing. Press “Enter Check” to start the program.
This is usually an overnight process, so be sure to have the oven hard-lined for water and the water-fill options engaged under settings.
This al pastor-style recipe becomes a tender, juicy pulled pork. To get the crispy, charred bits you’ll need for a “true” Al pastor experience, stretch out those culinary skills! Use a high-temp grill, plancha, etc….get your Maillard browning on! Then feast!