Saucepan@saucepan · Shared this recipeFollowMexican · dinnerTacos Al PastorMarinated pork shoulder grilled and served on corn tortillas with grilled pineapple, onion, cilantro, and lime.total4 hr 30 minprep20 mincook10 minservings5Original recipe on tastesbetterfromscratch.comKeep this recipeAdd a copy of Tacos Al Pastor to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients5 servingsBack to 5 servings3 lb pork shoulder, , sliced into wide, thin pieces4 pineapple spears6 guajillo chiles1 chile de arbol5 clove garlic0.25 an onion10 whole black peppercorns1 tsp Mexican oregano0.5 tsp ground cumin0.25 tsp ground allspice0.25 tsp ground cloves0.25 tsp ground ginger2 packets Sazon Goya*, , OR 1 Tablespoons ground achiote powder1.5 tsp kosher salt0.25 cup apple cider vinegar0.25 cup pineapple or orange juice15 corn tortillas, , white or yellow0.5 cup pickled red onion, OR chopped red or white onion0.5 cup fresh chopped cilantrolime wedgescreamy avocado salsa*, optional, for servingStepsClear checksTap an ingredient or step to check it off.1Step 1: Remove any large pieces of fat from the pork. Slice the pork horizontally into long, 1/4-inch thick pieces (you could ask your butcher to do this).2Step 2: Remove seeds and veins from the dried chiles (wear gloves if desired). Add them to a small saucepan and cover with water. Bring to a boil, then simmer for 15 minutes to soften the chiles.3Step 3: Add the softened chiles and 1/4 cup of the water from the pot (discard the remaining water) to a high-powered blender. Add the onion, garlic cloves, allspice, peppercorns, cloves, Mexican oregano, cumin, ginger, achiote powder, salt, apple cider vinegar, and juice. Blend until completely smooth.4Step 4: Place the pork in a large bowl or ziplock bag and spread the marinade all over the pork, tossing to coat. Cover and refrigerate for several hours, or overnight.5Step 5: Remove the pork from the marinade and cook on a very hot grill for a few minutes on each side until just shy of 145 degrees F. Remove to a cutting board and allow to rest.6Step 6: Brush the pineapple spears with olive oil and place on the hot grill, cooking briefly on both sides. Remove and chop into pieces.7Step 7: Chop the pork into small pieces for serving. Warm the tortillas in a hot dry skillet or on the grill. Top the tortillas with a spoonful of pork, some pineapple, onion, cilantro, and a squeeze of lime juice.getsaucepan.com/r/fce37e5b-f4c9-4510-8e97-a6cead276a5e · Original: https://tastesbetterfromscratch.com/tacos-al-pastor/
