Trompo de Pastor

Name: Trompo de Pastor
Total time: 5400 s
Yield: Serves 6 servings
Ingredients: 1 peeled pineapple; 2.2 lbs pork shoulder steak (about 1 kg); 7 oz smoked bacon (about 200 grams); For the Marinade; 3 pinches salt; 1 pinch dried oregano; 1 pinch black pepper; 1 teaspoon garlic powder; 3 oranges (any size); 1/4 cup white vinegar (60 ml); 1/2 cup achiote paste (120 ml); 5 dried guajillo chiles, stemmed and seeded

Danny cole @cook_4501023

Puerto / Ciudad

The quintessential Mexican taco is al pastor. Enjoy!

Danny cole @cook_4501023

Puerto / Ciudad

The quintessential Mexican taco is al pastor. Enjoy!

Saved

Ingredients

90 minutes

Serves 6 servings

1peeled pineapple
2.2 lbspork shoulder steak (about 1 kg)
7 ozsmoked bacon (about 200 grams)
For the Marinade
3 pinchessalt
1 pinchdried oregano
1 pinchblack pepper
1 teaspoongarlic powder
3oranges (any size)
1/4 cupwhite vinegar (60 ml)
1/2 cupachiote paste (120 ml)
5dried guajillo chiles, stemmed and seeded

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Steps

90 minutes

1

Mix all the marinade ingredients together and add to the meat. Marinate for 20 minutes.
2

On a baking sheet, layer the meat slices on top of each other to form a vertical stack. Between layers, add 3 to 4 strips of bacon, depending on the size. Repeat until all the meat is used.
3

Insert a thick wooden skewer or stick through the center to hold the meat stack together. Set aside.
4

Cut a thick cube from the pineapple and place it on top of the skewer to secure it. Slice the rest of the pineapple into thin pieces and set aside.
5

Bake the meat stack, turning it regularly so it cooks evenly. Once fully cooked, remove from the oven and let it rest for a few minutes.
6

Serve with corn tortillas, salsas, and the sliced pineapple.