RICHMOND, Va (WTVR) – General Manager of Chuy’s Ben Scarborough is back with us and shares his restaurant’s signature dish ‘Tacos Al Pastor’ made with tender pork with a kick of Green Chile Peppers.
Pork butt 10-12 lbs
Pineapple juice 1 Quart
Kosher salt 1 TBS
Salt 2 TBS
Chili Powder 1 TBS
Cumin 1 tsp
Red chile sauce 1 cup
Fresh green chiles, roasted, diced 1 cup
Yellow onion, finely diced 1 lb (2 medium sized)
Cilantro, chopped (stems removed) 3 oz (1 bunch)
Flour tortillas 5” 24
Pastor Pork and Marinade
- Cut pork butt into 2” x 3” cubes. Do not remove the fat. Place in 8×13 baking dish.
- Combine pineapple juice, red chile sauce, green chiles and spices in a separate bowl.
- Add marinate on top of pork butt, toss together to coat pork thoroughly.
- Cover baking dish with aluminum foil and make sure the pan is air-tight.
- Marinade for 12-24 hours in refrigerator.
Pastor Pork Cooking/Shredding Procedure
- After pork butt has marinated, prepare it for cooking.
- Preheat oven to 325°.
- Place covered baking dish in oven, cooking for approximately 2 ½ – 3 hours, until the internal temperature is 200°.
- After cooking, uncover and let meat rest for 10 minutes.
- Shred the meat by pulling it apart by hand. The pieces should be torn into small bite-size pieces. When shredding large pockets of fat should be discarded. Small amounts of fat are fine and add to the flavor.
- Meat is now ready for serving.
Onion / Cilantro Garnish
- Peel onions and finely dice.
- Remove stems from cilantro, finely chop and add to onions.
Tacos al Pastor Plate Presentation
- Start building your tacos. Reheat the 5” flour tortillas in a skillet on the stovetop.
- Add ¼ cup of pork mix to each tortilla.
- Top each with 1 TBS of onion and cilantro mix.
- Serve with rice, refried beans and guacamole.
- Yield is 6 servings with 4 tacos per serving.