Al Pastor
The story
Al pastor came to Mexico with Lebanese immigrants who brought the vertical spit, and the pineapple that sits on top of that spit is not decoration. Its enzymes tenderize the pork as the juices run down, and the sugars caramelize on the exterior. Without a trompo at home, the workaround is a marinade that includes pineapple juice and a broiler hot enough to char the edges the way a spit would.
The marinade is where the depth comes from. Guajillo and ancho chiles, achiote for its earthy color and flavor, pineapple juice, vinegar, and a short list of spices. Thin-sliced pork shoulder soaks in it, gets broiled hard, and comes out with blackened edges and tender centers. On a District Biscuit with grilled pineapple, raw onion, and cilantro, that char and sweetness sit on a base that absorbs the pork juices instead of letting them run out.
That is the culinary canvas doing taqueria food without the equipment. Forty-five minutes, a broiler, and a result closer to the real thing than it has any right to be.
Why you'll love it
- A home broiler approximation of spit-roasted pork that genuinely works.
- Pineapple in the marinade tenderizes the pork the way the spit traditionally does.
- Achiote paste is inexpensive, keeps forever, and does enormous flavor work.
- Pork shoulder sliced thin cooks in about twelve minutes rather than hours.
- The District Biscuit catches pork juices that normally run out of a tortilla.
Ingredients
- 4 District Biscuits, warmed and split
- 1.5 lb pork shoulder, sliced 1/4 inch thick
- 3 dried guajillo chiles and 2 dried ancho chiles, stemmed and seeded
- 2 tbsp achiote paste and 1/2 cup pineapple juice
- 3 tbsp white vinegar, 4 cloves garlic, and 1 tsp each cumin and oregano
- 1/2 fresh pineapple, cut into rings
- 1 white onion, half for grilling and half diced raw
- 1/2 cup cilantro, chopped
- 2 tbsp neutral oil
- Salsa verde, lime wedges, salt, and black pepper
How to build it
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1
Toast the guajillos and anchos in a dry pan 30 seconds per side, then soak them in hot water for 15 minutes.
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2
Blend the softened chiles with the achiote paste, pineapple juice, vinegar, garlic, cumin, oregano, and 2 tsp salt into a smooth marinade.
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3
Coat the sliced pork thoroughly and marinate at least 20 minutes, or up to overnight in the fridge for more depth.
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4
Heat the broiler to high and arrange the pork slices in a single layer on a foil-lined sheet pan, spaced apart so they char rather than steam.
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5
Broil 6 minutes, flip, and broil 5 to 6 minutes more until the edges blacken and the marinade caramelizes.
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6
Brush the pineapple rings and half onion with oil and broil them alongside for the last 5 minutes until they take on dark marks.
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7
Chop the broiled pork, pineapple, and onion together on a board, which distributes the char and juices evenly the way a taquero does.
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8
Warm the District Biscuits in a 350F oven for 5 minutes, split them, pile on the chopped al pastor, add raw diced onion, cilantro, salsa verde, and lime, then cap and serve.
Pro tips & swaps
- Slice the pork thin and space it on the pan. Crowded pork steams and you get no char at all.
- Do not skip the achiote. It is what makes al pastor taste and look like al pastor rather than generic chile pork.
- Chop the pork and pineapple together on the board at the end. The mixing is the technique, not just plating.
- Marinate overnight if you can. Pineapple enzymes tenderize but they also work fast, so do not go past 24 hours or the texture turns mushy.
- Pork shoulder is best, but thin-sliced pork loin works with a shorter broil and less richness.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make the Al Pastor Biscuit ahead of time?
The marinade keeps a week and the pork can marinate up to 24 hours. Broiled pork keeps 3 days and reheats well in a hot skillet to bring the char back. Assemble on freshly warmed District Biscuits.
What's the best biscuit to use for al pastor?
A flaky biscuit with crisp edges, like a District Biscuit, is ideal because al pastor throws off pineapple juice and pork fat at once. Corn tortillas tear, while the District Biscuit's layers absorb both and hold their shape.
Can I substitute the pork in this recipe?
Yes. Chicken thighs take the marinade well and broil in about 10 minutes. Firm tofu or thick cauliflower slabs also work for a meat-free version.
Is there a gluten-free or vegetarian version of the Al Pastor Biscuit?
Vegetarian works with pressed tofu or cauliflower in the same marinade. The marinade is naturally gluten-free, but the District Biscuit is wheat-based, so check with the District Biscuit cafe about options.
Do I really need achiote paste?
For authentic al pastor, yes. It supplies the earthy flavor and the distinctive red color. Most Latin grocers carry it inexpensively and it keeps for months. Without it you have a good chile pork, but it is not al pastor.
What should I serve or drink with the Al Pastor Biscuit?
Charred spring onions, refried beans, or Mexican rice. For drinks, a Mexican lager with lime, a paloma, or a horchata.
How many calories are in the Al Pastor Biscuit?
A single build lands roughly in the 600 to 730 calorie range. Using pork loin instead of shoulder brings it near 500, though with some loss in richness.
How do I store and reheat leftovers?
Store the chopped pork for up to 3 days. Reheat in a very hot dry skillet for 2 minutes to bring back the charred edges, and re-crisp the District Biscuit at 350F before rebuilding.
What makes a District Biscuit different from a regular biscuit?
District Biscuits are made with crisp, buttery edges and distinct flaky layers engineered to be a legit sandwich base, not just a side. That structure catches pork juices and pineapple liquid where a tortilla simply tears. It is your culinary canvas, built to carry big flavor from first bite to last.
