Loin al pastor

  • Enjoy this spectacular shepherd’s loin with a delicious and balanced slightly sweet flavor with Teriyaki Sauce.


1 cup Kikkoman Teriyaki Sauce, 340 g
1 tomato, roasted with peel
5 guajillo chiles, clean, without stem or seeds, hydrated in hot water
2 ancho chiles, clean, without stem or seeds, hydrated in hot water
1/4 cups pineapple, natural, cubed
45 grams of annatto, in paste
1/4 onions
2 cloves of garlic, peeled
1 teaspoon oregano
1 teaspoon cumin, whole
2 nails
3 allspice
2 tablespoons of vegetable oil, for the filling
2 cups chorizo, crumbled, for the filling
1 cup onion, chopped into medium cubes, for the filling
1 cup green bell pepper
2.5 kilos of pork loin, opened, ready to stuff
2 cups pineapple, cut into triangles
enough vegetable oil to grease
2 cups of pineapple, natural, chopped into cubes, to accompany
3 serrano chiles, finely chopped, to accompany
1/2 cups onion, finely chopped, to accompany
1/2 cups cilantro, finely chopped, to accompany
1 tablespoon apple cider vinegar, to accompany
2 tablespoons lemon juice, seeds removed, to accompany
enough salt, to season
enough pepper, ground, to season


For the marinade: Blend the roasted tomato with the hydrated guajillo chili, the hydrated ancho chili, the pineapple, the Teriyaki Sauce, the annatto, the onion, the garlic, the oregano, the cumin, the cloves, the allspice and enough salt. , until obtaining a homogeneous sauce. Booking.

For the filling: Fry the chorizo ​​along with the onion in a pan with hot vegetable oil and the green bell pepper over medium-low heat, season with salt and pepper, pour a little of the adobo sauce (about 3 tablespoons) and cook until the sauce evaporates as much as possible, but without sticking. Let cool slightly and set aside.

Spread the pork loin on a board and fill it with the previous preparation, roll it up and tie it with the help of hemp thread, tie a knot at one end, but without tightening it too much.

Make loops that go around the piece of meat again and again little by little, until you end up at the other end making a knot. Finally, she salts and peppers the roll.

Preheat the oven to 200°C.

Place the roll in a baking dish previously greased with vegetable oil, bathe with the marinade until completely covered, cover with aluminum foil and marinate for 20 minutes.

After the marinating time, bake at 200°C for 40 minutes. Remove from the oven, uncover and bake again for 15 more minutes, this will help it glaze easier. Reserve hot before cutting.

While the loin is baking, prepare the garnish that will accompany it. He mixes the pineapple along with the serrano chili, onion, cilantro, apple cider vinegar, lemon juice, enough salt and pepper in a bowl. Integrate and reserve in refrigeration.

Cut the al pastor loin into slices, serve with the pineapple garnish and corn tortillas.