1To a pan, add some olive oil, one whole white onion, five garlic cloves, two ancho chilies, and five guajillo chilies. Add in some water, apple cider vinegar, and put the lid on till the chilies are nice and soft.
2Take out the seeds and the stems from the softened chilies and put everything in a blender along with some pineapple juice and all the spices.
3Blend this up until it's nice and smooth, adding some water if it's too thick.
4Cut up the pork shoulder into quarter-inch slices.
5Pour the blended salsa over the meat through a mesh strainer, using a wooden spoon to get all the goodness out.
6Leave the marinated meat in the fridge overnight, or at least two to four hours.
7Cut your pineapple and stack the pork onto a stick with a pineapple chunk on top.
8Put the stacked pork and pineapple in the oven and bake at 300°F for about 1 1/2 hours, or until tender and caramelized.
9Chop the cooked meat and cook diced pineapple until lightly charred.
10Serve the al pastor on warm corn tortillas with sour cream or crema, cabbage (or mango coleslaw), fresh onion, fresh cilantro, avocado or guacamole, and queso fresco.
Ingredients
3 lb boneless pork shoulder, thinly sliced or cut into small chunks
3 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
3 garlic cloves
0.5 white onion, chopped
2 tbsp vegetable oil, divided
0.25 cup apple cider vinegar
0.25 cup water
0.5 cup pineapple juice
2 tbsp achiote paste
1 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
0.5 tsp ground cinnamon
0.5 tsp black pepper
1.5 tsp kosher salt
1 tbsp brown sugar
1 cup fresh pineapple, diced
1 whole pineapple chunk or ring for roasting
Corn tortillas
chopped onion
cilantro
lime wedges
Equipment
panblendermesh strainerwooden spoonskewerroasting pan
Tips
Highly recommend leaving the pork in the fridge overnight to marinate, or at least 2-4 hours.
Use a metal stick instead of a wooden one for stacking the pork and pineapple for roasting.
Serve with sour cream or crema, cabbage (or mango coleslaw), fresh onion, fresh cilantro, avocado or guacamole, and queso fresco.