Lunamor's Larder

Make-It Monday: Mjango Unchained Al Pastor

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by

Blake Baird
in ,

Layers of marinated pork, caramelized pineapple, and unapologetic flavor — cooked low and slow like the taco gods intended.

Serves: 6–8 tacos (about 3–4 people)
Total Time: 5–6 hours (including marination)
• Prep time: 30 minutes
• Marinate: 4+ hours (overnight ideal)
• Cook time: 1½–2 hours

Why It Works:

Traditional al pastor is marinated in a smoky, achiote-heavy blend, then grilled on a vertical spit. By replacing part of the marinade with Mjango Unchained, you get added acidity, funk, and tropical heat — all of which amplify the classic flavor. A few engineering tricks let you recreate the trompo effect at home.

Ingredients:

For the Marinade:

  • 2½ lbs boneless pork shoulder, thinly sliced (⅛–¼ inch)
  • 2 tbsp Mjango Unchained hot sauce
  • 2 tbsp achiote paste
  • 2 tbsp apple cider vinegar
  • 2 tbsp orange juice
  • 1 tbsp lime juice
  • 3 cloves garlic
  • 1 tsp oregano (preferably Mexican)
  • 1 tsp ground cumin
  • ½ tsp ground cloves
  • ½ tsp smoked paprika
  • Salt to taste (~1½ tsp)
  • Optional: 1 chipotle in adobo for smokier heat

Additional:

  • 1 whole fresh pineapple, peeled, cored, and sliced into ½” rings
  • Skewers or large wooden dowel + a base (see workaround options below)
  • Fresh corn tortillas
  • White onion, diced
  • Cilantro, chopped
  • Lime wedges

Instructions:

Step 1: Marinate the Meat

  1. Blend all marinade ingredients in a food processor or blender until smooth.
  2. Toss pork slices in the marinade and refrigerate for at least 4 hours, ideally overnight.

Step 2: Trompo Setup (Home Workarounds)

Option A: Vertical Skewer (Oven/Roaster Pan Style)

  • Use a metal skewer or sharpened dowel mounted vertically in a foil-lined loaf pan or Dutch oven.
  • Alternate stacking pork slices and pineapple rings, ending with a pineapple “cap” on top.
  • Secure with a second skewer through the side if needed for balance.

Option B: Horizontal Stack (Grill/Sheet Pan Style)

  • Layer pork and pineapple slices in a tight, slightly overlapping row in a loaf pan.
  • Roast, then slice across the stack to simulate “trompo-style” carving.

Step 3: Cook the Pastor

Oven Method:

  1. Preheat to 375°F. Cook uncovered for 1 to 1½ hours until the outer layers are crispy and caramelized, and internal temp hits 145°F+.
  2. Broil for 3–5 minutes at the end for extra char.
  3. Let rest, then shave slices downward, rotating the trompo to reveal the next crispy layer.

Grill Method:

  1. Set up indirect heat on a covered grill.
  2. Place your stack in a cast-iron skillet or foil tray and grill for 1.5–2 hours, rotating occasionally.
  3. Crisp the edges directly over heat near the end.

Step 4: Assemble the Tacos

  1. Warm corn tortillas.
  2. Top with shaved pork and bits of charred pineapple.
  3. Garnish with diced onion, cilantro, a squeeze of lime, and extra Mjango Unchained if you’re brave.

Optional Variations:

  • Torta al Pastor: Stuff into crusty bread with beans, avocado, and pickled jalapeños.
  • Bowl it up: Serve over rice or roasted sweet potatoes with crema and slaw.
  • Meat swap: Works well with boneless chicken thighs too — just reduce cook time.

Tips:

  • Thin pork slices = better texture and faster trompo stacking.
  • Don’t skimp on pineapple — it caramelizes, tenderizes the meat, and adds essential sweetness.
  • Save leftover juices from the bottom of the pan to drizzle on tacos before serving.