{"product_id":"al-pastor-taco-bundle","title":"Al Pastor Taco Kit - Chile Mojo  - 225g","description":"\u003ch1 data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eAl Pastor Taco Kit: The Mexican Street Food Original | Chile Mojo\u003c\/b\u003e\u003c\/h1\u003e\n\u003ch3 data-path-to-node=\"2\"\u003eForget the kits. This is 1.5kg of pork transformed into charred, adobo-glazed street food gold, hacked for your BBQ, Smoker or Oven.\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"0\"\u003eA Century of Tradition.\u003c\/b\u003e Most people think Al Pastor is just \"pineapple pork.\" They’re wrong. It’s actually a 100-year-old immigrant success story. In the 1920s, Lebanese migrants arrived in \u003cb data-path-to-node=\"4\" data-index-in-node=\"233\"\u003ePuebla, Mexico\u003c\/b\u003e, bringing their vertical Shawarma spits with them. The locals took that Middle Eastern technique, swapped lamb for pork, and traded Mediterranean spices for the deep, earthy heat of \u003cb data-path-to-node=\"4\" data-index-in-node=\"430\"\u003eAchiote and Guajillo chiles\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003eThe result? The \u003cb data-path-to-node=\"5\" data-index-in-node=\"16\"\u003eTrompo\u003c\/b\u003e. The King of Tacos. But at home you don’t need a 20kg rotating spit to get this right. You just need authentic adobo from this trio of \u003cstrong\u003eMexican Dried Chile\u003c\/strong\u003e and the right amount of heat. \u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003eBin the yellow-box kits. This is 1.5kg of pork transformed into charred, pineapple-glazed street food gold. No vertical spit? No worries, we’ve got the hack to get that CDMX crunch in your own backyard.\u003c\/p\u003e\n\u003chr data-path-to-node=\"6\"\u003e\n\u003ch2 data-path-to-node=\"7\"\u003eWhat’s Inside the Bundle\u003c\/h2\u003e\n\u003ctable data-path-to-node=\"8\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComponent\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eQuantity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eThe Chef’s Reason\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,1,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"8,1,0,0\"\u003eDried Guajillo Chiles\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,1,1,0\"\u003e50g\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,1,2,0\"\u003eProvides the iconic deep-red lacquer and smooth sweetness.\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,2,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"8,2,0,0\"\u003eDried Ancho Chiles\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,2,1,0\"\u003e30g\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,2,2,0\"\u003eFor dark, raisin-like depth and richness.\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,3,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"8,3,0,0\"\u003eDried Chipotle Morita\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,3,1,0\"\u003e15g\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,3,2,0\"\u003eAdds that \"off the spit\" smoky layer.\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,4,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"8,4,0,0\"\u003eEl Yucateco Achiote\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,4,1,0\"\u003e100g Box\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,4,2,0\"\u003eThe earthy, neon-red soul of the dish. (Use 50g per 1.5kg).\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,5,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"8,5,0,0\"\u003e\"Trompo\" Spice Pouch\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,5,1,0\"\u003e30g\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,5,2,0\"\u003eOur proprietary blend: Mexican Oregano, Toasted Cumin, Clove, and Citrus notes.\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr data-path-to-node=\"9\"\u003e\n\u003ch2 data-path-to-node=\"10\"\u003eMaster Recipe: 1.5kg Pork Shoulder\u003c\/h2\u003e\n\u003cp data-path-to-node=\"11\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"11\"\u003ePrep Time:\u003c\/b\u003e 20 mins | \u003cb data-index-in-node=\"21\" data-path-to-node=\"11\"\u003eMarinate:\u003c\/b\u003e 12–24 hours | \u003cb data-index-in-node=\"45\" data-path-to-node=\"11\"\u003eCook Time:\u003c\/b\u003e 15 mins\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"12\"\u003eThe Adobo Marinade\u003c\/h3\u003e\n\u003col\u003e\n\u003cli data-path-to-node=\"13,0,0\"\u003eDe-seed and quickly toast your \u003cb data-index-in-node=\"36\" data-path-to-node=\"13,0,0\"\u003eGuajillo, Ancho, and Morita\u003c\/b\u003e chiles in a dry pan until fragrant (approx. 45 seconds). Do not burn them or they turn bitter. Soak in 500ml hot water for 5 mins.\u003c\/li\u003e\n\u003cli data-path-to-node=\"13,1,0\"\u003eInto a blender, toss the soaked chiles, \u003cb data-index-in-node=\"51\" data-path-to-node=\"13,1,0\"\u003eHALF the Achiote brick (50g)\u003c\/b\u003e, the entire \u003cb data-index-in-node=\"92\" data-path-to-node=\"13,1,0\"\u003eSpice Pouch\u003c\/b\u003e, 1\/2 cup pineapple juice, (Hack - if using tinned pineapple use the juice then put the tin in the fridge overnight so it dries out) 1\/3 cup apple cider vinegar, 3 fresh garlic cloves, and 2 tsp salt. \u003c\/li\u003e\n\u003cli data-path-to-node=\"13,2,0\"\u003eBlend until it’s a smooth, thick paste. If it doesn't look like vibrant red paint, keep blending.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-path-to-node=\"14\"\u003eMarinade overnight\u003c\/h3\u003e\n\u003cp data-path-to-node=\"15,0,0\"\u003eSlice \u003cb data-index-in-node=\"6\" data-path-to-node=\"15,0,0\"\u003e1.5kg Pork Shoulder\u003c\/b\u003e thinly (5-7mm) across the grain. A little thicker than a minute steak. Chef Hack: Leave in freezer for 30-45 mins prior to slicing to firm up a little.\u003c\/p\u003e\n\u003cp data-path-to-node=\"15,1,0\"\u003eMassage the adobo into every single slice. Cover and refrigerate for \u003cb data-index-in-node=\"69\" data-path-to-node=\"15,1,0\"\u003eat least 12 hours\u003c\/b\u003e. 24 hours is the sweet spot—let the pineapple enzymes do their work tenderising the pork.\u003c\/p\u003e\n\u003cdiv class=\"bot-name gds-title-s ng-tns-c518643677-287 ng-star-inserted\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"response-content ng-tns-c518643677-287\"\u003e\n\u003cdiv class=\"container\"\u003e\n\u003cdiv class=\"markdown markdown-main-panel stronger enable-updated-hr-color\" id=\"model-response-message-contentr_0ea861babeca44fc\" aria-live=\"polite\" aria-busy=\"false\" dir=\"ltr\"\u003e\n\u003chr data-path-to-node=\"6\"\u003e\n\u003ch2 data-path-to-node=\"7\"\u003eTo Cook\u003c\/h2\u003e\n\u003ch4 data-path-to-node=\"7\"\u003eWe have tried and mastered the at home Trompo technique, so you dont have to: all 3 options work great ranked from most authentic to most convenient. \u003c\/h4\u003e\n\u003cp data-path-to-node=\"9\"\u003e\u003cb data-path-to-node=\"9\" data-index-in-node=\"0\"\u003eThe \"Home Trompo\" (Oven or BBQ)\u003c\/b\u003e Don’t have a 20kg vertical rotisserie? Build one.\u003c\/p\u003e\n\u003col\u003e\n\u003cli data-path-to-node=\"10,0,0\"\u003eTake a thick, 2-inch slice of peeled fresh pineapple as your base.Drive a bamboo skewers or wooden chopstick vertically into the pineapple core.\u003c\/li\u003e\n\u003cli data-path-to-node=\"10,2,0\"\u003eThread your thinly sliced, marinated pork onto the skewer, stacking it high into a tower. Top it with another pineapple slice. Once you have your stack reinforce with another couple of vertical skewers about an inch apart. \u003c\/li\u003e\n\u003cli data-path-to-node=\"10,3,0\"\u003ePlace it on a tray in the oven (move your racks!). Roast until the edges are crispy and charred, then carve it vertically just like a CDMX street vendor, making sure to remove the skewers at the end.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-path-to-node=\"9\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9\"\u003eThe Master Smoker Hack (190°C+)\u003c\/b\u003e This is how you get that 360-degree street-food char without a 20kg commercial spit.\u003c\/p\u003e\n\u003col\u003e\n\u003cli data-path-to-node=\"10,0,0\"\u003eCrank your BBQ or Smoker to \u003cb data-index-in-node=\"39\" data-path-to-node=\"10,0,0\"\u003e190°C - 200°C\u003c\/b\u003e (lid down). We want high-heat aggression, not \"low and slow.\"\u003c\/li\u003e\n\u003cli data-path-to-node=\"10,1,0\"\u003eDrive a bamboo skewers or wooden chopstick vertically into the pineapple core.\u003c\/li\u003e\n\u003cli data-path-to-node=\"10,2,0\"\u003eThread your thinly sliced, marinated pork onto the skewer, stacking it high into a tower. Top it with another pineapple slice. Once you have your stack reinforce with another couple of vertical skewers about an inch apart. \u003c\/li\u003e\n\u003cli data-path-to-node=\"10,2,0\"\u003ePlace your \"Home Trompo\" \u003cb data-index-in-node=\"35\" data-path-to-node=\"10,2,0\"\u003edirectly on the wire rack\u003c\/b\u003e of the smoker.\u003c\/li\u003e\n\u003cli data-path-to-node=\"10,3,0\"\u003eSlide a \u003cb data-index-in-node=\"20\" data-path-to-node=\"10,3,0\"\u003etray underneath the rack\u003c\/b\u003e to catch the \"Liquid Gold\"—the rendered pork fat, adobo, and pineapple juice. Place another slice of pineapple on top of the stack. When it’s deeply caramelised and the meat is charred, take it off.\u003c\/li\u003e\n\u003cli data-path-to-node=\"10,5,0\"\u003eCarve the meat vertically directly into the tray of juices. Chop the grilled pineapple topper into the mix.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-path-to-node=\"11\"\u003e\u003cb data-path-to-node=\"11\" data-index-in-node=\"0\"\u003eThe Skillet \"Quick Char\" Hack\u003c\/b\u003e In a rush? Use a heavy cast-iron skillet or BBQ flat plate.\u003c\/p\u003e\n\u003col\u003e\n\u003cli data-path-to-node=\"12,0,0\"\u003eGet it searing hot with a splash of oil.\u003c\/li\u003e\n\u003cli data-path-to-node=\"12,1,0\"\u003eFry the pork in small batches. \u003cb data-path-to-node=\"12,1,0\" data-index-in-node=\"42\"\u003eDo not crowd the pan\u003c\/b\u003e or the meat will stew in its own juices and turn grey. You want blackened, crispy edges.\u003c\/li\u003e\n\u003cli data-path-to-node=\"12,2,0\"\u003eToss in fresh pineapple chunks at the very end. Let them hit the hot metal for 60 seconds to get a quick caramelised char before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-path-to-node=\"13\"\u003e\u003cb data-path-to-node=\"13\" data-index-in-node=\"0\"\u003eAll work great and give that authentic street food flavour of Adobo Glazed Al Pastor Tacos.\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003chr data-path-to-node=\"18\"\u003e\n\u003ch2 data-path-to-node=\"19\"\u003eTo Serve\u003c\/h2\u003e\n\u003cp data-path-to-node=\"20\"\u003eHeat your Corn or flour Tortillas. Top with the the cooked pork, charred pineapple, finely diced white onion, and fresh coriander. \u003c\/p\u003e\n\u003ch3 data-path-to-node=\"5\"\u003eShopping List\u003c\/h3\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e1.5kg Pork Shoulder: Friendly butcher? Ask for it sliced (3-4mm).\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e1 Fresh Pineapple or large tin of pineapple if fresh not available. \u003c\/p\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e1 White Onion: To be finely diced.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e1 Bunch Fresh Coriander: Don't be shy with it.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,4,0\"\u003e3-4 Fresh Limes: Essential for that final acidic hit.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,5,0\"\u003e3 Fresh Garlic Cloves: To be crushed into your marinade.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,6,0\"\u003e1\/2 Cup Pineapple Juice (or substitute a half a cup of fresh pineapple and 1\/4 cup of reserved water from soaked Chiles) \u003c\/p\u003e\n\u003cp data-path-to-node=\"6,6,0\"\u003e1\/3 Cup Apple Cider Vinegar.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Chile Mojo","offers":[{"title":"227gm","offer_id":47686226247892,"sku":"MOJ100PAS","price":15.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/7227\/1149\/files\/Al_Pastor_Taco_image_with_limes.png?v=1776237072","url":"https:\/\/www.chilemojo.com.au\/products\/al-pastor-taco-bundle","provider":"Chile Mojo","version":"1.0","type":"link"}