If a menu says “al pastor” and it’s lamb or beef, they’re fibbing. It’s like ordering a cheeseburger and getting a salmon patty. It might be good, but it’s not the same thing.
Look for the red meat. Look for the stack. And for the love of all that is holy, ask what meat it is. If they say “pork,” you’re golden.
Oven Spit Pork al Pastor Recipe - Chef's Resource Recipes
If they say “veggie pastor”… run. Just run. We’ll talk about that tragedy another day.
A Little Love for the Adobo
The magic isn’t just the pork. It’s the adobo marinade. That’s the chili-laden, vinegar-tangy paste that turns a regular pig into a party animal.
Guajillo, ancho, and cascabel chilies get rehydrated, blended with garlic and spices, and then slathered all over the meat. It’s not a marinade—it’s a promise of deliciousness.
The pork marinates for hours, sometimes overnight. The longer it sits, the more it absorbs that fiery, smoky flavor. Then, it hits the trompo and gets charred on the edge.
