Directions
- 1Fry some onions and garlic in a skillet until fragrant.
- 2Add guajillo and chile ancho to the skillet and toast for a few minutes, being careful not to burn them.
- 3Add 2 cups of water, lower the heat, and cover for 10 to 15 minutes until softened.
- 4Carefully transfer the softened ingredients to a blender.
- 5Add bay leaves, cloves, peppercorns, oregano, cumin, half a bar of achiote powder, a third of a cup of pineapple juice, some pineapple chunks, salt, a splash of vinegar, and a little bit of oil to the blender.
- 6Blend until the mixture is smooth.
- 7Pour the blended marinade over thinly sliced pork butt or pork shoulder.
- 8Mix the marinade well with the pork.
- 9Cover the marinated pork and place it in the fridge until the next day to marinate.
- 10Place two skewers into a pineapple base.
- 11Start layering the marinated meat onto the skewers, adding some onion slices in between if desired.
- 12Top the meat stack with a slice of pineapple.
- 13Bake the Al Pastor at 300 degrees Fahrenheit for two and a half to three hours.
- 14During the last 30 minutes of baking, baste the meat with its own juices.
- 15Slice the cooked Al Pastor meat.
- 16Finish the sliced Al Pastor in a pan with some oil to get a nice crust.
- 17Serve the Al Pastor as tacos with sauce, cilantro, and lime.
Ingredients
- 4 lbs pork butt/shoulder
- 6 guajillo (deseeded)
- 2 ancho (deseeded)
- 0.5 bar of achiote
- 0.33 cup pineapple juice
- 0.33 cup pineapple chunks
- 0.25 tsp cumin
- 0.5 tsp oregano
- splash vinegar
- 0.5 onion
- 6 garlic cloves
- 3 cloves
- 3 peppercorn
- 2 bay leaves
- 1 tbsp salt
- 0.5 tbsp oil
- 2 skewer
- foil
- whole pineapple
Equipment
SkilletBlenderBaking dishOvenPanSpoonKnife
Tips
- Don't burn the chiles and onions.
- Baste the meat with its own juices during the last 30 minutes of baking.
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