Chef Paddy’s Citrus & Smoke Al Pastor

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Trompo or not—this one’s a flavor bomb. 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 heat)
• 1/4 cup unsweetened pineapple juice
• 1/4 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
• 1/2 tsp smoked paprika
• (Optional: 1/2 tsp ground cumin)

Alternate Quick Marinade Option:

• 3 tbsp Your Favorite Taco Seasoning
• 1/4 cup pineapple juice
• 1/4 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

Instructions

1. Make the marinade: For the chile version, toast, soak, and blend the dried chiles with remaining ingredients until smooth. For the quick version, whisk all ingredients together.
2. Marinate the pork: Pour marinade over thin-sliced pork shoulder and refrigerate at least 8 hours, preferably overnight.
3. Build the trompo or tray stack: Layer pork and pineapple slices onto a vertical spit (or stack tightly on skewers or a lined baking sheet).
4. Cook: Grill or roast at 275–300°F for 2–3 hours until pork is tender and caramelized. Internal temp should hit 145°F+. Rest, then slice thin.
5. Make the crema: (See below)
6. Assemble the tacos: Layer pork into warm tortillas. Top with grilled pineapple, pickled onion, crema, and cilantro. Finish with lime.

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 rich flavors.

• 1/2 cup sour cream or Greek yogurt
• 2 tbsp unsweetened pineapple juice
• Juice of 1/2 lime
• 1/2 tsp W Sauce (optional for umami kick)
• Pinch of kosher salt
• (Optional: 1/2 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 to let the flavors meld.