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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Oven Spit Pork al Pastor
This show-stopper of a dish will have everyone impressed: from the giant stack of tender pork chops perched atop a pineapple platform, to the juicy strips of flavorful meat carved off the stack. Warm tortillas and a spicy-sweet pineapple salsa round out this epic meal.
- Level: Intermediate
- Total: 3 hr 15 min (includes marinating time)
- Active: 40 min
- Yield: 8 to 10 servings
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- Level: Intermediate
- Total: 3 hr 15 min (includes marinating time)
- Active: 40 min
- Yield: 8 to 10 servings
Ingredients
Directions
Special equipment:
a long wooden skewer- Heat a medium saucepan over medium heat and add the ancho chiles. Toast, turning halfway through, until fragrant, 3 to 5 minutes. Add the orange juice, honey, tomato paste, garlic, yellow onion, chipotle, 1 tablespoon salt and 1 cup water. Bring to a boil and then reduce to a simmer. Cook until the peppers and onions are soft, about 10 minutes. Transfer to a blender and blend until smooth. Cool completely.
- Combine the cooled marinade with the pork chops in a large resealable bag and massage to coat the meat. Marinate for at least 1 hour and up to overnight.
- Preheat the oven to 400 degrees F.
- Cut off the top of the pineapple and reserve. Cut the remaining pineapple in half crosswise. Peel both halves with a knife. Slice three 1/8-inch-thick rounds from the top half of the pineapple and set the rest aside. Place the bottom half of the pineapple in a medium cast-iron skillet and insert a long wooden skewer pointed tip up into the core of the pineapple. Thread one-quarter of the pork chops on the skewer, then slide on 1 cube of butter. Repeat with the remaining pork chops and butter, ending with the meat on top. Top with the 3 pineapple rounds and press the meat down firmly to compress the layers.
- Carefully transfer to the oven and cook until a thermometer inserted in the thickest part of the meat stack registers 160 degrees F, about 1 hour 30 minutes.
- Meanwhile, core and dice the remaining pineapple. Combine with the cilantro, red onion, lime juice, habanero and a pinch of salt in a medium bowl.
- Transfer the stack of pork and pineapple to a cutting board and thread the reserved pineapple top on the skewer. Holding the pineapple top to stabilize the stack, use a sharp carving knife or electric knife to shave off thin pieces of meat. Serve with the tortillas and pineapple salsa.
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10 Reviews
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Miya Britt19 days ago
Anonymous29 days ago
AnonymousJanuary 9, 2022
David S.December 9, 2021
Dominic PriceDecember 3, 2021
AnonymousAugust 6, 2020
Need to make this dish.
Thank you.....
Thank you.....
Shannon M.May 11, 2020
Really good. I made two and my 6 person family nearly ate all of it. I will use a sturdier skewer next time. One of mine kind of flopped over.
AnonymousJanuary 27, 2020
Best meal I've made I quite sometime. Very flavorful.
AnonymousOctober 23, 2018
I didn’t think this recipe was that great. It’s a lot of work for a just so-so result. The meat wasn’t very juicy and I even dialed back the cooking time to 75 minutes. The boneless pork chops I used had very little fat, so maybe if you used a cut with more fat it would stay juicy. Perhaps a Boston butt roast sliced thin would be better.
eighty9shoJuly 29, 2018
Had friends over for dinner and decided to take a gamble with something different-this was a showstopper! For a little extra oomph I put the hunk of meat in a smoker at 400 degrees for the first hour, it still finished in about the same time. Next time I'll put a piece of foil over the top piece of meat as it got more charred than the rest. I also didn't get a lot of heat in the salsa so would probably add an extra habanero as I prefer things extra spicy. Those are minor quibbles, everybody raved about it and was quite a fun dish to pull out and carve in front of everyone.
