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Al Pastor Pork Collar Tacos

Dalyah & Guy from Birdeye

Servings

6

Prep Time

20 minutes

Cook Time

25 minutes

Calories

189

Cuisine

Mexican

Category

Fusion & Global Flavors

This Al Pastor Pork Collar is a recipe built for the backyard, a crowd, and a celebration. Smoky chipotle, bright citrus, charred pineapple, and a cut of pork like no other. We break the collar down into thin strips, skewer them, and grill hard over charcoal until the edges crisp up and caramelize. Set out fresh tortillas and all the toppings and let people build their own tacos.

Al Pastor Pork Collar Tacos

Ingredients

  • 1 Kurobuta Pork Collar

  • ½ can chipotles peppers in adobo

  • 2 oranges, juiced

  • 2 limes, juiced

  • 3 cloves of garlic

  • ½ white onion, roughly chopped

  • ¼ fresh pineapple roughly chopped

  • 1 jalapeno, deseeded if you prefer less heat

  • ¼ cup avocado oil

  • 1 teaspoon ground cumin

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

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  • fresh tortillas

  • ½ white onion, finely diced

  • cilantro, finely chopped

  • fresh pineapple, for grilling

  • lime wedges

  • your favorite salsas

Directions

  1. Combine all the marinade ingredients in a blender and blitz until smooth. Taste and adjust salt or heat as needed. Save a little bit of sauce in a small container to use for basting.

  2. Slice the pork collar into ¼ inch steaks, then cut each into 1-inch thin strips. Coat the pork strips thoroughly in the marinade. Cover and refrigerate for 1 to 4 hours or overnight.

  3. Thread the strips onto skewers in a tight accordion fold. Generously season with salt before grilling. Grill over hot charcoal on direct heat, turning occasionally for 8 to 10 minutes until the edges are deeply caramelized and crispy. Baste with your extra marinade. In the last few minutes lay a few pineapple pieces directly over the grill and char on both sides. (While you can just grill the strips without skewering, skewering allows for better caramelization)

  4. Slide the pork off the skewers and pile onto warm tortillas. Top with finely diced onion, chopped cilantro, grilled pineapple, a squeeze of lime and your favorite salsa.