Guajillo chile powder creates the signature sweet-and-smoky spice of al pastor. Thinly slicing the pork shoulder before marinating allows the lime juice and pineapple to more easily break down and tenderize the meat, making for a mouthwatering meal.
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients
Makes 6 to 8 servings
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1 Large White Onion, peeled and halved
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1 Pineapple, peeled, cored and cut into 1/2-inch thick rounds
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1/2 Cup Lime Juice, freshly squeezed
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1/4 Cup Apple Cider Vinegar
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1/3 Cup Guajillo Chile Powder
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3 Cloves Garlic, halved
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2 Teaspoons Kosher Sea Salt Flakes
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1 Teaspoon Mexican Oregano
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1 (2-1/2 To 3 Lb.) Boneless Pork Shoulder, cut into 1/2-inch-thick slices
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1/4 Cup Fresh Cilantro, chopped
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Warm Corn Tortillas, for serving
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Chile-Based Salsa, for serving
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Lime Wedges, for serving
Directions
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Coarsely chop half of onion and 2 pineapple rounds. Reserve and chill remaining pineapple.
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Place chopped onion and pineapple in blender, and add lime juice, vinegar, Guajillo Chile Powder, garlic, salt, Mexican oregano and cumin. Purée until smooth.
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Place pork slices into re-sealable plastic bag. Pour in marinade and seal. Turn and massage lightly to coat meat. Refrigerate at least 4 hours or up to 1 day.
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Prepare medium-high-heat grill. Slightly char remaining pineapple rounds; reserve. Grill pork slices until lightly charred and cooked through, about 2 to 4 minutes per side.
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Chop pineapple rounds and pork into bite-sized pieces. Transfer to serving platter, and toss to combine.
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Finely chop remaining half of onion, and toss with cilantro.
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Serve pork-pineapple mixture with warm tortillas, cilantro-onion relish and lime wedges for making tacos.