Name: Al Pastor
Ingredients: 2 lb boneless pork shoulder (thin sliced); 1 cup pinapple chunks (fresh is better); 2 tbsp oil; 3 cloves garlic; 3 dried guajillo chillies (chopped, stems discarded, seeds retained); 2 tbsp oil; 1/4 cup pinapple juice (fresh is better); 1 tbsp Oregano; 2 tsp kosher salt; 2 tbsp apple cider vinegar; 1 tbsp ground achiote

Al Pastor

From The Pioneer Woman

Print Recipe

Course: Main Course

Cuisine: Mexican

Ingredients Method Notes

Ingredients

2 lb boneless pork shoulder thin sliced
1 cup pinapple chunks fresh is better
2 tbsp oil

Marinade

3 cloves garlic
3 dried guajillo chillies chopped, stems discarded, seeds retained
2 tbsp oil
1/4 cup pinapple juice fresh is better
1 tbsp Oregano
2 tsp kosher salt
2 tbsp apple cider vinegar
1 tbsp ground achiote

Method

Heat a skillet over medium heat with 2 tbsp oil and add the chillies and garilc. Cook until the chillies soften and the garlic just starts to brown. Remove from heat and let coo.
Mix remaining marinade ingredients in a food processor or blender. Adding the chlli, garlic, and oil from the skillet.
Marinate pork for 2+ hours, then strain pork from the marinate.
Add unused oil to a skillet over medium-high heat and work in batches to cook the pork and pineapple chunks until slightely charred and cooked through.

Notes

I throw some extra pineapple chunks into the marinade. I also tend to trim my pork of all fat, so adding chopped bacon to the final cooking step or using bacon grease instead of oil in the final step is probably a good idea.

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