Back to 12 servings 2 ancho peppers 2 guajillo peppers 2 dried chiles de arbol, or more as desired 1 small yellow onion, roughly chopped 4 clove garlic, chopped 0.333 cup crushed pineapple, or use pineapple juice 2 tbsp chipotle sauce 2 tbsp achiote paste Juice from 1 large orange, about 1/3 cup 0.25 cup apple cider vinegar 1 tbsp brown sugar 1 tbsp Mexican oregano 1 tsp cumin 1 tsp salt, or more to taste 3 lb boneless pork shoulder Olive oil as needed 12 corn tortillas, warmed FOR SERVING: Diced jalapeno, diced pineapple, diced tomato, chopped cilantro, lime wedges, spicy chili flakes, hot sauce
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1 Step 1: Dry toast the dried anchos, guajillos and chiles de arbol a couple minutes per side in a hot pan to release their oils. Cool, then remove stems and seeds. Set into a bowl and cover with hot water to soften for 20 minutes.2 Step 2: Drain the water and add the rehydrated peppers to a large food processor.3 Step 3: Add in the onion, garlic, pineapple, chipotle sauce, achiote paste, orange juice, vinegar, brown sugar, oregano, cumin, and salt to taste. Process until smooth.4 Step 4: Next, slice the pork shoulder into long strips, about ½ inch thick. Make them large enough so they won’t fall through your grill grates. (If using the vertical skewer method, slice the pork into 1/4 inch or thinner slices, not strips.)5 Step 5: Add the pork to a large bowl and cover with the marinade. Make sure to get all of the pork evenly coated.6 Step 6: Cover and refrigerate for 2 hours.7 Step 7: Heat your grill to medium-high heat and lightly oil the grates. Alternatively, you can make this indoors in a grill pan on the stove top.8 Step 8: Shake off excess marinade and grill the pork for 6-7 minutes, or until cooked through. You want to get a nice crusty char.9 Step 9: Slice into bite-sized pieces and serve over warmed tortillas. Top with diced jalapeno, diced pineapple, diced tomato, chopped cilantro, lime wedges, spicy chili flakes, hot sauce.10 Step 10: Shake off excess marinade and thread the marinated sliced pork shoulder onto a vertical skewer.11 Step 11: Heat your grill (or smoker) to 250 degrees F and set the skewer inside over indirect heat.12 Step 12: Grill over indirect heat for 3 to 3.5 hours, or until the pork reaches an internal temperature of 145 degrees F.13 Step 13: Slice into bite-sized pieces and serve over warmed tortillas. Top with diced jalapeno, diced pineapple, diced tomato, chopped cilantro, lime wedges, spicy chili flakes, hot sauce.getsaucepan.com/r/d559ff9b-32ff-46ab-ba94-322232d0322a · Original: https://www.chilipeppermadness.com/recipes/tacos-al-pastor/
