Game Day Tacos al Pastor

Introducing Game Day Tacos al Pastor—your new go-to for game day gatherings. These tacos combine spicy, sweet, and savory elements to create a must-have dish, whether tailgating at the stadium, enjoying a local field game, or hosting a backyard watch party.

Start by marinating boneless pork shoulder slices in a vibrant blend of spices, pineapple juice, white vinegar, achiote paste, and guajillo chiles. This marinade infuses the pork with intense flavors that will please the palate. As the pork absorbs these flavors, prepare to grill fresh pineapple and red onion slices. The grilling adds a delicious char and smoky essence, enhancing their natural sweetness and balancing the spiciness of the pork.

With the Hybrid Grill Series, you could smoke the pork with your favorite hardwood for deeper flavor. Once the pork is perfect, thinly slice it and toss it with the grilled pineapple and red onions.

To assemble, warm up corn tortillas, and be ready to cradle this flavorful ensemble. Quick to prepare yet bursting with flavor, these Tacos al Pastor promise to be a crowd favorite, ensuring smiles all around before kickoff. Celebrate the spirit of game day with a dish as exciting as the action on the field.

Serves 4

Game Day Tacos al Pastor Ingredients

• 1 tablespoon canola oil, plus more for brushing
• 3 garlic cloves
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cloves
• 4 guajillo chiles—stemmed, seeded, and cut into 2-inch pieces
• 1/3 cup pineapple juice
• 1/4 cup distilled white vinegar
• 2 tablespoons achiote paste
• Sea salt
• 2 pounds boneless pork shoulder, sliced 1/4 inch thick
• 1/2 medium pineapple, peeled and sliced 1/2 inch thick
• 1 medium red onion, sliced crosswise 1/2 inch thick
• Warm corn tortillas, chopped cilantro, and lime wedges for serving

Game Day Tacos al Pastor Directions

1. In a medium saucepan, heat one tablespoon of oil. Add the garlic and cook over moderately high heat, turning occasionally, until lightly browned, about 1 minute. Stir in the oregano, cumin, pepper, and cloves and cook until fragrant, about 1 minute. Add the chiles and cook, stirring, until blistered in spots, about 30 seconds. Add the pineapple juice, vinegar, and achiote paste and bring to a boil. Remove from the heat and let stand for 5 minutes.
2. Transfer the chile mixture to a blender and puree until smooth—season with salt. Scrape the marinade into a large, sturdy plastic bag. Add the pork and turn to coat. Set the bag in a small baking dish and refrigerate overnight.
3. Light a grill. Brush the pineapple and onion with oil. Grill over high heat, turning once, until lightly charred and softened, 3 to 5 minutes. Transfer to a carving board and tent with foil.
4. Remove the pork from the marinade. Grill over high heat until lightly charred and just cooked through for about 2 to 4 minutes. Transfer to the carving board and let rest for 5 minutes.
5. Cut the pineapple, onion, and pork into thin strips and transfer to a bowl. Season with salt. Serve with corn tortillas, chopped cilantro, and lime wedges.

Taken from the Game Day Grilling Series  https://summersetgrills.com/blogs/recipes/tacos-al-pastor-game-day-grilling-series