Al Pastor Tacos

Place all into a blender until smooth:

• 1 small onion
• about 1 cup chunks of pineapple (see note below)
• ¼ c white vinegar
• 1 large TBS of orange juice concentrate (or just orange juice)
• ½ can (small 6oz) pineapple juice
• ¼ c chili powder (mostly guajillo but also add chipotle and ancho)
• 3 cloves garlic
• 2 tsp kosher salt
• 1 medium sized chipotle chili in adobo
• 2 tsp of adobo sauce if available
• ¼ tsp ground cumin
• good pinch of cinnamon

• 2 lbs pork shoulder cut into 1 inch cubes

Place all in ziploc bag and marinate at least 6 hours or overnight. Pour marinade and pork into a large shallow pan with lid. Simmer gently for about 30 minutes – 1 hour (until tender) then scoop out the pork. Spread in single layer on cookie sheet and broil until nicely browned.

Note: if using fresh pineapple, don’t marinate it beyond 2 hours. The enzymes will make it mushy.

Serve with corn tortillas, Mexican slaw, pickled red onions, avocado, cilantro dressing and beans on the side.
Tag: recipes, Mains, Pork,