# Charred Pork Belly Al Pastor

Mexican recipe from Chef Jason McKinney, about 4 hours, serves about 10.

The long braise is non-negotiable — it renders the fat and makes the belly pull-apart tender.

- Total time: about 4 hours
- Hands-on: about 45 minutes
- Serves: about 10
- Level: Medium
- Cuisine: Mexican

## Ingredients


### Al Pastor Marinade

- 4 guajillo chiles, dried, rehydrated
- 2 oz achiote paste
- 1 cup pineapple juice
- 2 oz apple cider vinegar
- 4 garlic cloves
- 1 tsp cumin
- ¼ tsp cinnamon
- 1 tsp salt
- 4–5 lbs whole pork belly slab, 2–3 inches thick, Pork Belly

### For Serving

- Corn tortillas
- Pickled onions
- Grilled pineapple
- Fresh cilantro
- Lime wedges

## Method

1. **Make the marinade.** Blend guajillo chiles, achiote paste, pineapple juice, apple cider vinegar, garlic, cumin, cinnamon, and salt until completely smooth.
2. **Marinate pork belly.** Rub pork belly all over with marinade. Let sit 30 minutes at room temperature (or refrigerate overnight).
3. **Sear.** Heat an oven-safe pan. Sear pork belly skin-side down 2 minutes to get some color.
4. **Braise.** Add remaining marinade and 2 cups chicken stock to the pan. Braise at 275°F for 2.5 hours until fork-tender.
5. **Grill to finish.** Move pork belly to a hot grill, skin-side down. Grill 3–4 minutes per side until charred and caramelized.
6. **Slice and serve.** Slice against the grain and serve in warm tortillas with pickled onions, grilled pineapple, and fresh cilantro.

## Tools

- Large oven-safe pan
- Grill

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/pork-belly-al-pastor
By Chef Jason McKinney. Free to cook; please link the page when you share it.