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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Al Pastor is a Mexican street food that marries marinated pork shoulder with pineapple and achiote paste, leveraging the bromelain enzyme to tenderize the meat.
Origin: Mexican (adapted from Lebanese shawarma) (20th century) — Mexico City, Mexico
See full technique reference →The pork is marinated for 4–6 h in a paste of achiote, pineapple juice, vinegar, garlic, oregano, and cumin. Bromelain in pineapple proteolytically cleaves collagen, producing peptides and amino acids that soften the meat. During vertical rotisserie cooking, the exterior undergoes Maillard browning, while the internal core reaches 71 °C to ensure safety.
Primary Reaction
Proteolytic cleavage of collagen by bromelain and Maillard browning
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