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Mexican Al Pastor Rub
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About this sauce
Al pastor's flavour comes from the marinade. Mexico City taqueros pack pork overnight in achiote, dried chilies, citrus, and spice before it ever touches the trompo. That preparation is everything. We put it in a jar. Smoked ancho poblano, guajillo peppers, cayenne, garlic, orange peel, achiote, Mexican oregano, organic cane sugar. Use it dry as a rub and the sugars caramelize under heat. Mix with fresh orange juice and a splash of vinegar and it becomes a proper marinade—the way it's made in Mexico City. Two ways to use it: Dry rub: Pat into pork or chicken, grill or roast at high heat Marinade: Mix with fresh OJ + vinegar, overnight in the fridge Mexico City
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