Pork Al Pastor
Last weekend we madePork al Pastor for a wedding for 100 people. But these are easily attainable for a party of 10 so you too can incorporate this into your special dinner party or just for a weeknight dinner with leftovers for the week!
Enjoy and please leave your comments below!
Pork al Pastor
Serving size: 10
The Meat
10 lbs Boneless pork shoulder (Boston butt), trimmed of excess outer cap fat and cut into 2-inch chunks
The Dried Chiles & Achiote Base
2 oz Guajillo chiles (approx. 10–12 dried chiles), stemmed and seeded
1 oz Ancho chiles (approx. 4–5 dried chiles), stemmed and seeded
1 ½ cups of water
** Feel free to shortcut by using my favorite La Costeña® Chipotle Peppers in Adobo Sauce if soaking and blending the chilies seems to be too much. It does have a bit more chipotle flavor though
Marinade
Deseeded, soaked, and marinated Chilis from above
1 ¼ cups Crushed Pineapples
¾ cup Apple cider vinegar ** I love braggs organic brand, but any brand will do
1 head Garlic peeled ** smash with the flat part of a knife to easily peel
1/4 cup lime juice ** Santa Cruz organic lime juice is a great way to cut corners
1 Yellow onion, coarsely chopped
Spices & Seasonings
¼ cup Kosher salt
1 Tbsp oregano
2 Tbsp Ground cumin
1 tsp Black pepper,
1Tbs coriander
1 Tbs chili powder
**feel free to incorporate your favorite Mexican spices to spice it up to your likeness!
Directions
Deseed your chilis (** the seeds will make your marinade bitter) and Soak in simmering water for 10-15 minutes. Remove and let cool. place in a blender and puree until smooth. Add the remaining marinade items and spices and blend.
Place your pork in a disposable hotel pan and cover with the marinade, and diced onions.
Toss well to incorperate
Marinate overnight : 12 to 18 hours in the refrigerator (do not exceed 24 hours as the acid from the pineapple and lime will make the meat mushy).
Cook- low and slow
Cover very tightly with heavy-duty aluminum foil. (you don’t want the moisture escaping and your pork drying out
Convection Bake at 300°F (165°C) for 4-6 hours, until the meat is fork-tender and shreds easily (internal temp around 205°F / 96°C).
Shred & Broil for Crispy Edges
Shred the meat with a fork
Placing pork under a broiler to get the edges crispy. Toss and repeat as many times as needed.
Serve with
your favorite homemade black beans **** recipe to come***
Homemade tortillas- **This is a really fun thing for your guests to make themselves. Get yourself a tortilla press (see below) and an electric griddle (see link below) and set it up on the buffet for guests to make and press their own homemade super fresh tortillas! All you need is water, massa, and salt. OR if you’re feeling like making it a little easier.. La Banderita Mexican Blend Tortillas are the best! **note they are corn and flour
And all your other fun accompaniments
Please see links below for products and equipment that I use to make these. As an amazon affiliate, I do receive a small commission for the products below. But trust me, I wouldn’t send them to you if I didn’t think they were awesome already ;)
Braggs Organic Apple cider vinegar https://link.amazon/B0eY98LxR
La Costeña® Chipotle Peppers in Adobo Sauce (great for time saving, and helps you from inhaling, and coughing from all the peppers simmering- if you know you know ;) https://link.amazon/B0auMFMi2
Aluminum pans (I love these for prep- lets you enjoy your time with your family and friends without worrying about scraping and cleaning the pans at the end of the night ). https://link.amazon/B0enbU1Nx
Electric Griddle (So fun to use for guests (kids and adults alike) to cook and make their own tortillas ) https://link.amazon/B097wnysT
Tortilla press (such a fun tool to have in your kitchen for everythign from tortillas, to pressing potatoes for potato smashes, or pressing fish or beef for tartars) https://link.amazon/B06Vi3NV8
La Banderita Mexican Blend Corn & Flour Mix Tortillas https://link.amazon/B01zsPU1G