I’ve found that some of the best food in Mexico, including tacos, is roadside — doled out from street carts, and at small loncherias, or lunch counters, often found in local markets. I first tasted one of my favorites, tacos al pastor, just outside of San Miguel de Allende in central Mexico. Similar to schwarma, spit-cooked meat brought by the Lebanese to Mexico, tacos al pastor features pork marinated in chiles and cooked rotisserie-style.
For an easy home version, I roast the pork shoulder until fork tender and serve it with a variety of garnishes, including grilled pineapple. You could also add chunks of fresh pineapple to the roasting pan during the last hour of cooking. I like to serve the meat in fresh hot corn tortillas or cabbage leaves.
This recipe is from A Mouthful of Stars. Click here for more information on the cookbook.