From Alma Patricia Reséndiz's kitchen in Mexico.

Originally published on Cookpad Mexico as Trompo al pastor!!!, with US measurements.

Trompo al Pastor

Name: Trompo al Pastor
Total time: 10800 s
Ingredients: 8.8 lbs pork sirloin (about 4 kg); 10 cooked cascabel chiles; 1/2 onion; 8 large garlic cloves; 1 box achiote paste; 5 whole black peppercorns; 1/2 tablespoon cumin; 5 whole cloves; 1 cup white vinegar (240 ml); Salt to taste; Pineapple to taste, for the top of the trompo; 1 grill or base for the trompo (vertical spit); as needed Charcoal,

Alma Patricia Reséndiz @cook_14240217

San Luis Potosí, S.L.P.

Delicious, especially when made at home! You'll need a base for the trompo (vertical spit).

Alma Patricia Reséndiz @cook_14240217

San Luis Potosí, S.L.P.

Delicious, especially when made at home! You'll need a base for the trompo (vertical spit).

Saved

Ingredients

3 hours

8.8 lbspork sirloin (about 4 kg)
10cooked cascabel chiles
1/2onion
8large garlic cloves
1 boxachiote paste
5whole black peppercorns
1/2 tablespooncumin
5whole cloves
1 cupwhite vinegar (240 ml)
Salt to taste
Pineapple to taste, for the top of the trompo
1grill or base for the trompo (vertical spit)
as neededCharcoal,

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Steps

3 hours

1

Blend all the marinade ingredients and pour over the pork. Let it marinate for two hours.
2

Arrange the marinated pork on the spit, shaping it into a trompo (vertical cone).
3

Once everything is ready, light the charcoal and rotate the spit so the meat starts to cook evenly.
4

As the meat cooks, slice off pieces for tacos. Enjoy with your favorite toppings like onion, cilantro, and salsa.