marinade
Al Pastor Marinade
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Prep
15 min
Cook
5 min (blend and strain)
Total
20 min
Serves
about 480 ml (2 cups)
Deep red, tangy, and warm with dried chile and achiote, this is the marinade that turns pork into al pastor. The guajillo-pineapple base tenderizes and colors at the same time.
Ingredients
- 375 ml (1½ cups) guajillo chile puree
- 1 garlic cloves
- 10 g achiote paste
- 1 tsp cumin seed
- 90 ml (½ cup) water
- 90 ml (½ cup) pineapple vinegar
- 90 ml (½ cup) orange juice
- 130 ml (½ cup) pineapple juice
- Salt to taste
Instructions
- 1Add all ingredients to a blender.
- 2Blend on high until completely smooth.
- 3Strain through a fine-mesh strainer.
- 4Season with salt.
Cook's Note
Strain it twice if the guajillo puree is chunky, fiber left in the marinade will char and turn bitter on the grill.
How to Use This
Coat sliced pork shoulder fully, marinate at least 12 hours refrigerated, and grill or roast over high heat.
Why This Foundation Works
Pineapple juice and vinegar carry acid from two directions, which helps color and seasoning get all the way into the meat. Achiote adds earthy depth and a brick-red color that holds through high heat.
Make It Yours
- Add 2 chipotles in adobo for a smoky version
- Use lime juice in place of pineapple vinegar for a sharper citrus note
- Toast the cumin seed before blending for a deeper, nuttier flavor
Leftover Strategy
Keeps refrigerated for up to 1 week. Use leftover marinade as a base for a quick red salsa, simmer with a little stock and puree.