Al Pastor Marinated Pork
Recipe courtesy of Andale Taqueria y Mercado in Richfield Mn
4 dried guajillo peppers, deveined and soaked in cold water for 5 hours
4 ounces apple juice
4 garlic cloves
4 ounces freshly squeezed orange juice
4 ounces white vinegar
1/4 cup white onion
2 T. achiote paste
2 T. salt
1 T. ground black pepper
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp ground cloves
1/2 tsp dried oregano
1/2 tsp dried thyme
4 bay leaves
1 pound pork shoulder
1/4 cup chopped bacon
Oil, for cooking
Fresh diced pineapple, optional
Prep Day: Drain the guajillos, add them to a blender and blend with 4 to 6 ounces water. Strain the puree. Add the guajillo puree, the apple juice, garlic, orange juice, vinegar, onions, achiote, salt, pepper, cinnamon, cumin, cloves, oregano, thyme and bay leaves to the blender and bend to make the marinade.
Thinly slice the pork shoulder then transfer the marinade and the meat to a large plastic resealable bag and marinate the meat overnight. Or freeze at this point.
Serve Day: If from frozen thaw, dice the marinated pork into small pieces. 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 fresh pineapple if using to the pan.
Use this marinated meat as a filling for sandwiches, burritos, quesadillas or tacos.
Yummy!
Northerly Nosh 