1 pineapple, skinned and sliced into 1-inch (2 cm) rounds
FOR SERVING-
Tortillas, white onion, cilantro, salsa, avocado, sour cream, limes
Instructions
Slice the pork shoulder into about 1-centimeter
(¼ in) slices, then transfer to a large dish or
bowl. Do not cut any thinner or the meat will dry
out while cooking.
In a medium bowl, combine the achiote paste,
chili powder, garlic powder, oregano, cumin,
salt, pepper, vinegar, pineapple juice, and
adobo, mashing and stirring until smooth with no
lumps. Set aside 1/2 cup of the marinade for
basting the meat later.
Pour the marinade over the pork slices, then toss
to make sure they are coated on all sides. Cover
the bowl with plastic wrap, then refrigerate
overnight, up to 3 days.
Take out the grates in the oven. Preheat the
oven to 350 degrees. Line a lipped baking sheet
with several layers of parchment paper or
aluminum foil.
TIP My baking sheet completely charred with the
liquid splashy while cooking. Make sure to use a
baking sheet that you are willing to throw away.
Cut the bottom and top of a pineapple so you have
a base for the meat tower. Then cut two 1 inch
slices of pineapple without skin. Cut a tiny hole
in the middle of all the pineapple slices so it
is easier to skewer.
I cooked two skewers. Therefore, using a metal
or wooden skewer, skewer the base skin on
pineapple, then a slice of the skin off pineapple
on the baking sheet. Then push the slices through
the skewer, layering one after the other until
there is a 1 inch gap at the top. Push another
skin off pineapple slice on top.
Bake for about 1.5 hours, basting the pork half way
through the cooking. Cook until the pork is
slightly charred on the outside and deep red. Rest
the meat for about 10 minutes, then carve off thin
slices of pork and roasted pineapple.
OPTIONAL Add a couple of thick onion slices to the skewer.
Originally Submitted
6/1/2020
0 Out of 5 from
0 reviews
You can add this Tacos Al Pastor recipe to your own private DesktopCookbook.
