Ok, here you are, just days away from Super Bowl and you really want to make a splash. If you are like me I am about presentation and taste! Like they say “You can’t have one without the other” (actually you can but you shouldn’t)
On today’s menu…..
AL PASTOR TACO’S
DON’T FREAK OUT! We will do this together!
I wanted to give this to you today cause for the best Al Pastor Tacos, the pork does need to marinate for at least 24 hours!
Here is what you need….
5 pounds boneless pork shoulder
3 tablespoons achiote paste
2 tablespoons guajillo chili powder
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
¾ cup white vinegar
1 cup pineapple juice
1 pineapple, skinned and sliced into 1-inch rounds
3-4 thick wooden skewer, trimmed to the height of your oven
10-12 small corn tortillas
1 white onion, chopped finely
1 cup cilantro, chopped finely
1 cup salsa of your choice
Preheat oven to 350°F/180°C.
Slice the pork shoulder into about 1-cm slices, then transfer to a large dish or bowl.
In a bowl, combine the achiote powder, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps.
Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides.
Wrap the dish/bowl in cling film then marinate the pork for at least 2 hours, for max flavour up to 3-5 days in the refrigerator.
On a baking sheet lined with parchment paper or foil, place down a slice or two of the pineapple.
Take a wooden skewer and push it directly in the middle of the pineapple.
Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch gap at the top.
Push another pineapple slice on top.
Should look like this…..
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Bake for about an hour and a half, until slightly charred on the outside and deep red.
Rest the meat for about 10 minutes, then carve off thin slices of the pork.
Slice off thin pieces of the roasted pineapples as well.
Should look like this when done!
Get your shells ready and you are good to go.
Garnish with raw white onion, chopped pineapple, a salsa of your choice and enjoy!
It seems hard but it really isn’t! You will do it and your guest will be blown away!