There are probably 1000 recipes for Al Pastor out there, and the recipes can get very fancy depending on what peppers and seasoning you choose to use for your marinade. For this recipe, I kept things as simple as possible, by using only guajillo chilis and the seasonings and juices I had on hand already. Feel free to use what you have handy and alter this recipe as you see fit. Use orange juice instead of lime juice. 3 chilis instead of 4. I guarantee it will come out delicious!
Featured by Lauren Scott w/ the Houston Dinner Club - Learn more about Lauren and her content at the links below!
Serves 4
INGREDIENTS
- 1 tablespoon avocado oil, plus more for brushing
- 3 garlic cloves
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cloves
- 4 guajillo chiles—stemmed, seeded and cut into 2-inch pieces
- One 6 oz can of pineapple juice
- 1/4 cup distilled white vinegar or apple cider vinegar
- 3 tablespoons achiote paste (see substitute recipe below)
- Sea salt
- 2 pounds 1915 Farm pork shoulder, or 1915 Farm country style ribs
- Juice of 1-2 limes or 1 small orange
- 1/2 medium pineapple, peeled and sliced 1/2 inch thick
- 1 medium red onion, sliced
- Corn tortillas
- Oaxaca cheese, crumbled
- Chopped cilantro and lime wedges, for serving
INSTRUCTIONS
Heat oil in medium saucepan. Add garlic and lightly brown, for about 1 minute. Add oregano, cumin, cloves, and pepper, and stir, for about 30 seconds. Add chilis, pineapple juice, vinegar, and achiote paste. Bring to a boil, then remove from heat and let sit for about 10-20 minutes, or until chilis are softened.
Meanwhile, season pork with salt and place in baking tray or in a large plastic bag. When chilis are softened, pour mixture into a blender. Add the citrus juice. Blend until smooth. Pour over pork in tray or bag and place in the refrigerator to marinate overnight.
When ready to cook:
Pre-heat oven to 350°. Evenly space out tortillas on a baking sheet and brush lightly with avocado oil. Bake until lightly toasted and very crisp, 35-45 minutes. When crisp, remove from oven and crumble Oaxaca cheese generously over tortillas. Return to oven until cheese is melted, about 5-10 minutes.
Pre-heat grill to medium-high heat. Remove pork from refrigerator. Toss pineapple and onion in a bowl with avocado oil. Grill pineapple and onion (this works well with a grill pan, basket, or mat). Cook for 5-8 minutes, until lightly charred and softened, turning once half way through. Transfer to a cutting board and tent with foil. Remove pork from marinade. Grill pork until lightly charred and/or just cooked through, 3 to 6 minutes, turning once. Cook time will vary based on how thick your pieces are. Transfer to cutting board and let rest for 5 minutes.
Dice pineapple, onion, and pork into smaller strips or pieces. Transfer to a bowl. Taste and add salt, as necessary.
To serve: Place pork, onion, and pineapple mixture on a cheesy tortilla. Garnish with chopped cilantro, and serve with lime wedges.
Pairing Suggestions:
Zinfandel or Pinot Noir (try Lost Draw Cellars Timmons Estate Vineyard Zinfandel! https://www.lostdrawcellars.com/product/2018-zinfandel)
Amber Ale or Mexican Lager
Achiote Paste Substitute Recipe (courtesy of Epicurious)
Makes 3 tbsp
- 1 1/2 tablespoons paprika
- 1 tablespoon white vinegar
- 3/4 teaspoon dried oregano
- 1 garlic clove, minced
- 1/4 teaspoon ground cumin
Mix all ingredients until well combined
Pairing Suggestions:
Wine – Zinfandel or Pinot Noir (try Lost Draw Cellars Timmons Estate Vineyard Zinfandel! https://www.lostdrawcellars.com/product/2018-zinfandel)
Beer – Amber Ale or Mexican Lager
Learn more about Lauren below!
https://www.instagram.com/houstondinnerclub/
If you like food in Houston, you will like the Dinner Club. Monthly gatherings at different Houston eateries, plus a bit of everything in between.
Leave a comment