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Tacos al Pastor

Course: Main Courses - Pork
Cuisine: Mexican

Ingredients

  • 1 Cup Pineapple Juice
  • 3/4 Cup White Vinegar
  • 3 Tablespoons Achiote Paste
  • 6 Dried Guajillo Chili Peppers Deseeded and Boiled
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Oregano
  • 1 Tablespoon Cumin
  • 1 Tablespoon Salt
  • 1 Teaspoon Pepper
  • 3 Pounds Pork Shoulder
  • 1 Pineapple In Thin Slices
  • Corn Tortillas
  • Onion Chopped
  • Cilantro Coarsely Chopped
  • 1 Recipe Roasted Tomatillo Chipotle Sauce
  • Avocado Sliced
  • Lime Wedges Optional

Instructions

  • In a blender, combine pineapple juice, vinegar, achiote paste, guajillo chili peppers, garlic powder, oregano, cumin, salt and pepper. Blend until smooth.
  • Slice the pork shoulder into thin slices, then transfer to a large dish or bowl and pour the marinade over the pork slices. Toss to make sure they are coated on all sides. Refrigerate for at least 2 hours or up to 3 days.
  • Preheat the oven to 350 degrees. Line a 9x13 inch baking pan with foil. Load sliced pork and pineapple onto vertical skewers. Ideally, a specialized rack is easiest. Alternatively, buy a second pineapple and peel. Line a two baking sheets with foil. Cut into four large, thick rounds and place two rounds each into two loaf pans. Put two skewers into each pineapple round and alternate 2 to 3 slices of pork with a slice of pineapple. Place loaf pans on baking sheets.
  • Bake for about 1 1/2 hours, or until the pork is slightly charred on the outside and deep red. Every so often, check to pans and drain any juices with a turkey baster. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
  • To assemble, place some pork and pineapple on the tortillas, top with onion, cilantro, tomatillo chipotle sauce and avocado. If desired, serve with lime wedges.