Tacos al Pastor
Makes:
8 Servings
Ingredients
2 kg Pork Shoulder
SAUCE:
•1 Chile Ancho
*Add 1 Chile Guajillo for spicy
•1/2 Onion
•1 Garlic clove
•1 TBSP Salt
•1 TBSP Oregano
•1 TBSP Cumin
•1/2 TBSP Pepper
•1 tsp Cinnamon
•2 TBSP Achiote Paste
•1 Cup Pineapple juice
•3/4 Cup Vinegar
Cornstarch Slur:
•1 TBSP Cornstarch + 1 TBSP Water
Preparation
•Place Chile Ancho, Onion and Garlic on a Skillet; High heat and char sides.
•Once charred add 1 cup of Water, Cover and cook for 10 min.
•Place items in a food processor along with all the Spices.
•Process until a paste forms, add in Pineapple juice and Vinegar. Pulsing all ingredients together.
•Cut the Pork Shoulder into smaller pieces, place pieces in a Bag and pour food Processor contents into the Bag, close bag shake to coat all meat
•Marinate in Refrigerator for 24 Hours
•After Marinating, Place all Contents from the Bag into the Slow Cooker
•Cook on Low for 8 hours or on High for 4.
•Take out meat pieces 1 hour before cooking time is up. Shred or Cut Pork into small pieces.
•Make your Cornstarch Slur; add the Slur to the Slow Cooker juices, stir and add the shredded pork back for another 1 of Cooking.
Serve on a Corn Tortilla with your favourite Toppings.
- Pineapple
- Onions
- Cilantro
- Lime
- Pineapple Salsa