Al Pastor Pork Skewers With Cilantro Chimichurri
Marinated in a sweet and spicy sauce made with guajillo and ancho chiles and fresh pineapple, these skewers are served with a tangy chimichurri sauce.

Ingredients
Marinade
- 3 dried guajillo chilies, seeds and veins removed
- 2 dried ancho chilies, seeds and veins removed
- 2 cups water
- 4 garlic cloves, peeled
- ½ cup chopped red onion
- ¾ cup chopped pineapple
- ¼ cup white vinegar
- ¼ cup orange juice
- 2 tbs. achiote paste (or add more cumin, smoked paprika, and oregano as noted below)
- 1 ½ tsp. sea salt
- 1 tsp. ground cumin (plus ½ tsp. if not using achiote paste)
- 1 tsp. smoked paprika (plus 1 tbs. if not using achiote paste)
- ½ tsp. Mexican or Italian oregano (plus ¼ tsp. if not using achiote paste)
- ¼ tsp. ground cloves
Chimichurri
- 2 ½ cups loosely packed cilantro leaves and stems
- 1 jalapeño, chopped
- 2 garlic cloves, chopped
- ¼ cup chopped red onion, rinsed under cold water
- 2 tbs. lime juice
- 2 tbs. water
- ½ tsp. sea salt
- ¼ tsp. Mexican or Italian oregano
- 2 tbs. extra-virgin olive oil
Pork Skewers
- 1 ½ lb. boneless pork shoulder, excess fat trimmed, cut into 1-inch cubes
- 2 cups cubed pineapple (¾ inch)
- 1¾ cups cubed red onions (¾ inch)
- 20 presoaked wooden skewers
Directions
Prepare the marinade:
STEP 1
Add the dried chilies and water to a small saucepan and bring to a simmer. Turn off the heat and cover the pan; allow the chilies to soften for eight to 10 minutes.
STEP 2
Place the softened chilies and remaining marinade ingredients in a blender, and blend until smooth.
STEP 3
Set aside ¼ cup of the marinade for brushing the skewers during grilling.
STEP 4
Place the pork cubes in a medium bowl and pour the remaining marinade over them.
STEP 5
Allow to marinate for at least one hour (or up to four hours) in the refrigerator.
Prepare the chimichurri:
STEP 1
Combine all ingredients except the olive oil in a food processor or blender until finely chopped.
STEP 2
Transfer to a small bowl and stir in the olive oil.
Prepare the skewers:
STEP 1
Alternate the pork, pineapple, and onion cubes on the skewers.
STEP 2
Grill the skewers for three to four minutes on all sides until golden brown.
STEP 3
Lightly brush the skewers with reserved marinade and cook briefly on each side to seal.
STEP 4
Serve with the chimichurri on the side.
Photography: Terry Brennan; Styling: Betsy Nelson
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