Al Pastor Marinated Pork

2016-07-29
  • Yield : 4 servings
  • Cook Time : 40m
  • Ready In : 40m
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Ingredients

  • 4 ounces dried guajillo peppers, deveined and soaked in cold water for 5 hours
  • 4 ounces garlic
  • 4 ounces apple juice
  • 4 ounces freshly squeezed orange juice
  • 4 ounces white vinegar
  • 2 ounces white onion
  • 1 ounce achiote paste
  • 1/4 ounce ground cinnamon
  • 1/4 ounce ground cloves
  • 1/4 ounce ground cumin
  • 1/4 ounce dried oregano
  • 1/4 ounce dried thyme
  • 4 bay leaves
  • Salt and freshly ground black pepper
  • 1 pound pork shoulder, thinly sliced
  • 2 ounces chopped bacon
  • Oil, for cooking
  • Diced fresh pineapple, optional

Method

Step 1

Drain the guajillos, add them to a blender and blend with 4 to 6 ounces water. Strain the puree. Add the guajillo puree, garlic, apple juice, orange juice, vinegar, onion, achiote, cinnamon, cloves, cumin, oregano, thyme, bay leaves, 1 ounce salt and 1/2 ounce pepper to the blender and blend to make the marinade.

Step 2

Combine the marinade and the pork in a large resealable plastic bag and marinate overnight in the refrigerator. Dice the marinated pork into small pieces. 

Step 3

Heat a large pan over medium-high heat with a squirt of oil. Add the pork and bacon and cook. When the meat is cooked through, add some diced pineapple if using.

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