This recipe is inspired by the worldwide popularity of tacos al pastor. Originally created by Lebanese immigrants to Mexico in the 1930s, this modern interpretation uses the dried and puffed pork crackling as the taco shells to add extra crunch, texture and wow factor. Kāpiti Tuteremoana 3 year aged cheddar makes a great addition to these tacos because the sharpness of the cheese gives great contrast to the sweet pineapple.

Pork al Pastor

  • 4ea dried guajillo chillis 
  • 1/2 onion, roughly chopped 
  • 4ea garlic cloves, peeled 
  • 3ea tbsp apple cider vinegar 
  • 1ea tbsp brown sugar
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon powder 
  • 1 chipotle pepper
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 2 tsp salt
  • 3 tbsp olive oil



In a heavy bottom pan, cook all ingredients on a medium heat until chillis have softened slightly. In a food processor, blend all ingredients together until a smooth paste.

Slice pork shoulder into 3cm steaks, rub marinade into meat and leave ideally 6–8 hours – the longer the better.

Chargrill steaks, rest and slice thinly to serve.

Chicharron Taco Shells

  • 200g pork skin, all fat removed 
  • 4L water 


Place skin into a large pot, cover with water and weigh down with a lid to keep the skin submerged.

Bring to boil and cook until pliable and slightly gooey but not falling apart. Scrape any remaining fat from the underside. Cut into 5cm squares and place onto wire rack.

Dehydrate in an oven for 8 hours @75°C with the door ajar to ensure moisture escapes (alternatively overnight in an oven with just the pilot on). 

To order, deep fry dried skin (submerged) until completely puffed (approx. 30 seconds). 

Green Mojo

  • 1 bunch cilantro, chopped
  • 1/2 bunch parsley, chopped
  • 2 cloves garlic, smashed
  • 1 lime, juiced
  • 1 jalapeno, diced
  • 1/4 cup olive oil
  • 1 tbsp white wine vinegar
  • Salt to taste 


Place all ingredients in blender and blend until smooth. 

To serve

  • 200g pork al pastor, chargrilled
  • 7ea chicharron taco shells
  • 1 slice pineapple, chargrilled 
  • 2 tbsp green mojo
  • 30g Tuteremoana Aged Cheddar
  • 1 tbsp pickled shallots, sliced
  • 10g coriander leaves 


Chargrill pork and pineapple then slice.

Arrange ingredients on a board with crumbled aged cheddar or grated with a microplane over the top.

Either serve them filled or leave the guest to build and tailor their own experience. 

Recipe by

Chef Todd Thorburn

Serve with some avocado & lime sour cream for a cooling contrast. Simply blend avocado, lime and sour cream until smooth. Swap out aged cheddar for cumin seed gouda or smoked havarti or a creamier option.

This mature cheddar has been aged for 3 years, giving it a sharp, zesty bite and firm, crumbly body. Tuteremoana Cheddar comes in a triangular log shape enrobed in black wax.