Pork Al Pastor Recipe
Thinly sliced pork shoulder marinated in a tangy mixture of orange juice, vinegar, dried chiles, and spices makes the best taco meat!
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Servings: 8
Calories: 306kcal
Equipment
- Al Pastor Skewer Stand
- blender
- oven
Ingredients
- 4 Guajillo chiles
- 2 oranges only the juice (about ½ cup)
- ⅓ cup apple cider vinegar
- 1 tablespoon annatto (achiote) paste
- 4 cloves garlic
- ¼ medium onion
- 1 teaspoon cumin seeds or ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- ½ tsp cinnamon
- ½ teaspoon all spice
- 1 tablespoon salt
- 5 black peppercorns or crushed black pepper to taste
- 3 lb pork shoulder sliced ¼-inch thin
- 1 pineapple
Instructions
- Remove the seeds from the guajillo chiles and soak them in hot water for 10 minutes
- Blend the chiles, orange juice, vinegar, spices, onion, garlic, and salt until smooth.
- Slather the marinade all over the sliced pork making sure you cover all the meat, place it in an airtight container and refrigerate for 2-8 hours. Discard the excess marinade.
- Cut the bottom of the pineapple and skewer it into an Al Pastor Skewer Stand (you can use three wooden skewers instead).
- Skewer the slices pork one slice at a time until all slices are in place. Finish with a thick slice of pineapple. Slow roast in a 280 F oven for 2 ½ to 3 hours. Then, turn on the broiler and let the meat char on the edges for about 5 minutes. Keep an eye on it because it can burn easily!
Nutrition
Calories: 306kcal | Carbohydrates: 4g | Protein: 28g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 90mg | Sodium: 1329mg | Potassium: 69mg | Fiber: 0.5g | Sugar: 2g