Chef Paddy’s Citrus & Smoke Al Pastor

Trompo or not—this one’s a flavor bomb. Morning Hustle Al Pastor Tacos with Let’s Taco ’Bout It bring smoky chiles, pineapple, tang, and bold heat together in a way that absolutely earns its spot on the table. Let’s get after it.

Ingredients

For the Pork Marinade:

• 2 dried guajillo chiles
• 2 dried ancho chiles
• Optional: 1–2 chile de árbol for extra heat
• ¼ cup unsweetened pineapple juice
• ¼ cup white vinegar
• 2 tbsp lime juice
• 2 tbsp W Sauce
• 2 tbsp olive oil
• 1 tbsp adobo sauce
• 3 garlic cloves
• 1 tsp Mexican oregano, crushed
• 1 tsp kosher salt
• ½ tsp smoked paprika
• Optional: ½ tsp ground cumin

Alternate Quick Marinade Option:

• 3 tbsp Let’s Taco ’Bout It
• ¼ cup pineapple juice
• ¼ cup white vinegar
• 2 tbsp lime juice
• 2 tbsp W Sauce
• 2 tbsp adobo sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp Mexican oregano
• 1 tsp kosher salt

For the Pork:

• 2½–3 lbs pork shoulder, thinly sliced
• Fresh pineapple slices, for layering and grilling
• Small corn tortillas, warmed
• Pickled red onion
• Fresh cilantro
• Lime wedges, for serving

Instructions

1. Make the marinade: For the chile version, toast the dried chiles briefly, then soak them in hot water until softened. Blend with the pineapple juice, vinegar, lime juice, W Sauce, olive oil, adobo, garlic, oregano, salt, paprika, and cumin if using until smooth. For the quick version, whisk all ingredients together, including Let’s Taco ’Bout It .
2. Marinate the pork: Pour the marinade over the sliced pork shoulder and toss well to coat. Cover and refrigerate at least 8 hours, preferably overnight.
3. Build the trompo or tray stack: Layer marinated pork with pineapple slices on a vertical spit, sturdy skewers, or tightly across a foil-lined baking sheet or roasting pan.
4. Cook: Roast or grill at 275–300°F for 2–3 hours until the pork is tender, caramelized, and cooked through. Internal temperature should reach at least 145°F. Let rest briefly, then slice or chop thin.
5. Warm the tortillas: Heat the tortillas on a skillet, grill, or directly over flame until soft and lightly blistered.
6. Assemble the tacos: Fill warm tortillas with the pork, grilled pineapple, pickled onion, cilantro, and pineapple crema. Finish with lime and, if you want another hit of flavor, a light sprinkle of Let’s Taco ’Bout It .

Pineapple Crema

This ain’t your average crema. Chef Paddy’s Pineapple Crema brings a bright, tangy twist with just enough sweetness to cool the heat and cut through the rich pork.

• ½ cup sour cream or Greek yogurt
• 2 tbsp unsweetened pineapple juice
• Juice of ½ lime
• ½ tsp W Sauce (optional)
• Pinch of kosher salt
• Optional: ½ tsp honey or agave for balance

Instructions:

1. Whisk all ingredients together in a bowl until smooth.
2. Taste and adjust—add more lime for brightness or a drizzle of honey to round it out.
3. Chill for 30 minutes before serving so the flavors can come together.

Chef Paddy’s Tips

• Go authentic or go quick: The dried chile version brings deeper traditional flavor, but the Let’s Taco ’Bout It shortcut absolutely gets the job done on a busy day.
• Thin-sliced pork matters: More edges means more caramelization, more char, and more flavor.
• Don’t skip the pineapple: That sweet-acid bite is what makes al pastor hit the way it should.
• Build in layers: Pork, pineapple, crema, onion, cilantro, lime. Every layer earns its place.

Let’s cook with heart and hustle.