Cookbook Zero / Recipe /
Al Pastor
Guajillo-and-ancho-marinated pork with caramelized pineapple.
At a Glance
Time
~400Min
Yield
Ingredients
| Ingredient | Amount | |
|---|---|---|
| Pork shoulder | 1 ¼ lb | |
| Pineapplesliced | ¼ lb | |
| Dried guajillo chili | 4 chilies | |
| Dried ancho chili | 2 chilies | |
| Garlicsmashed | 4 cloves | |
| Cumin | 1 tsp | |
| Dried oregano | ½ tsp | |
| Orange juice | ¼ Cup | |
| Apple cider vinegar | 2 tbsp | |
| Avocado oil | 1 tbsp | |
| Salt[Diamond Crystal kosher salt assumed throughout.] | to taste |
Directions
prep
Stem and seed Dried guajillo chili and Dried ancho chili. Toast dry in a skillet until fragrant, then soak in just-boiled water for 15 minutes until softened.
20mDrain the soaked chilies and blend with smashed Garlic, Cumin, Dried oregano, Orange juice, Apple cider vinegar, and Salt until smooth.
5mmarinate
Slice Pork shoulder into ½ cm slabs. Coat thoroughly in the marinade and refrigerate for at least 6 hours, ideally overnight.
360mcook
Sear marinated slabs in Avocado oil over high heat until charred and cooked through, about 3 minutes per side. In the final minute, add sliced Pineapple slices to the pan to caramelize.
12mfinish
Roughly chop the seared pork and caramelized pineapple together.
3m