This is the quintessential dish you want at your fiesta. Traditionally made from spit-grilled meat, we’ve taken flavour combination inspiration and made it into a meal you can easily make at home. 

Al Pastor-inspired pulled pork tacos 

Makes 10-12 

Ingredients

For the sauce  

10 dried chipotle chilli halves 
2 cup boiling water
6 cloves garlic, peeled
2 cups freshly squeezed orange juice 
⅔ cup chipotle in abodo sauce
4 whole garlic cloves 
3 Tbsp brown sugar  

Salt and milled pepper 
1.5kg pork shoulder  

For serving  

10-12 flour tortillas, grilled
1 pineapple, peeled, grilled and sliced
Pico de Gallo salsa
1 cup pickled red onions 
Chopped fresh parsley or coriander  

Also read: Grilled hake tacos with whole kiwi salsa

Method 

1. Place chillies in a large bowl and cover with water. Set aside for 15 minutes to steep.
2. Preheat oven to 180°C.
3. Combine hydrated chillies in water with the remaining sauce ingredients. Blitz until smooth, using a jug blender or stick blender.
4. Season meat well and place in a heavy-bottom, oven-safe pot.
5. Add blitzed sauce to pot, top up with water to ensure meat is at least ¾ covered. Close with a lid. (If your lid isn’t tight, cover with foil.)
6. Roast for about 2 ½-3 hours, turning meat over every 30 minutes, until
   pork is very tender.  
7. Remove meat, cool until it can easily be handled, and shred meat finely. (Discard any bones, skin or gristle.) 
8. Reduce sauce in pot over high heat for 3-5 minutes, or until it reaches the consistency of tomato sauce. Return shredded meat to pot and toss through to coat evenly. 
9. Ladle grilled flour tortillas with about ½ cup pulled pork and top with pineapple slices, pickled onion and salsa. Serve immediately. 

Recipes and styling: Liezl Vermeulen 

Photography: Zhann Solomons 

Also read: Pulled-brisket tacos