| |
Mexican | |
| 3 lbs pork shoulder thinly sliced 1 pineapple 3/4 onion Marinade 1 tbsp neutral oil 4 garlic cloves smashed 1/4 onion 5 chile guajillo deseeded 2 bay leaves 1/4 cup water 1/4 cup apple cider vinegar 2 chile chipotle in adobo 1 tbsp achiote paste or powder 1 tbsp kosher salt 1 tsp cumin 1 tsp Mexican oregano 1/2 tsp black pepper 1/2 tsp all spice 1/4 cup canned pineapple juice 1 cup chicken stock 1 tsp Knorr + 1 cup water Additional ingredients for tacos corn tortillas cilantro salsa verde | |
| Partially freeze your pork shoulder for a couple of hours to make it easier to slice, then pound it out thinly. On medium heat, lightly brown the garlic and 1/4 onion in oil. Then add the guajillo chiles and bay leaves. Saute for 1-2 minutes. Add 1/4 cup each of water and apple cider vinegar. Cover on low heat for 10-15 minutes, then turn off heat and let it cool. Pour everything into a blender with the spices, chipotle chiles, chicken stock (I used 1 tsp Knorr with 1 cup water), and canned pineapple juice. Blend until smooth. *Make sure the canned pineapple juice is the kind that comes from canned pineapples, not just pineapple juice. Pour through a fine mesh strainer and keep pushing it through with a spoon until there are only chunks left. Marinate the pork shoulder slices in the fridge for 8-12 hours. You can cook the pork however you want- grill, pan fry, or roasting. My favorite method is to slow roast in the oven on a mini trompo, then finishing on a griddle or pan. To make the trompo, cut a thick slice of pineapple for the base and push a thick wooden skewer through it. Place on a baking sheet or cast iron skillet. Layer the pork slices on top of each other, then place another pineapple on top to secure. If your pork slices are much larger, you may want to make 2 mini trompos side-by-side. Slow roast in the oven for 2 1/2 to 3 hours at 275°F, or until the internal temp reaches 145°F. During the last 30 minutes or so, begin basting the pork with the pan juices. The outside should be caramelized and crispy. Let it rest for 10 minutes before cutting into it. Thinly slice the pork. The inside will not be caramelized like the outside- vendors usually have it constantly rotating with direct heat hitting all sides, but since we don't have that we are just going to finish it on a pan. Using the pan juices, cook some sliced onions, pineapple, and al pastor on a pan for a few minutes. Most vendors also finish their al pastor this way. Once the al pastor is nice and caramelized and the onions have softened, its ready to serve! I like them on corn tortillas with the onions, pineapple, cilantro, and salsa verde. | |
Unrated | |
Sort