Ingredients:
1 kg pork tenderloin or shoulder roast (cut into 1 cm thick slices)
1 can pineapple slices (or 1 whole pineapple, cored and cut into 1 cm thick slices)
1 bottle Al Pastor Grilling Sauce
Marinate pork in ½ bottle of sauce for at least 1 hour.
Line the bottom and sides of a greased loaf pan with pineapple rings. Layer in pork slices and any remaining pineapple slices to form a tightly packed block.
OR grease stainless steel al pastor skewer skillet and alternate pork and pineapple rings to create a tightly packed vertical skewer.
Barbeque or roast at 375℉ until internal temperature reads 160℉. Once cooked, let cool to room temperature, remove from pan, wrap in plastic wrap, and refrigerate overnight - this ensures meat retains moisture, has better texture and fully incorporates all flavours.
To serve, slice loaf thinly and reheat in a frying pan with more sauce. Serve hot with warmed tortillas and top with any toppings you desire, such as lettuce, onions, cheese, fresh cilantro, and more.
For an amazing cabbage slaw topping, CLICK HERE to try our Pineapple Coleslaw! So good!
*Recipe inspiration from Wildly Delicious. CLICK HERE to check out their original recipe!
Photo Credit: Wildly Delicious
