A sweet and savory meal to honor the Mother of the Good Shepherd “Al Pastor”
Serving: 4 people
Prep time: 3-4 hour
Cooking Time: 20 mins
2-3 lbs pork butt or loin, or thin pork chops ½ onion 6 ounces pineapple juice ½ pineapple peeled and cored ½ cup orange juice ¼ cup distilled white vinegar 2 tablespoons ancho chili powder 4 cloves minced garlic 1 chipotle pepper 1½ teaspoons sale 1 teaspoon pepper 1 teaspoon dried oregano
For Serving: 2 limes ½ cup freshly chopped cilantro 1 small red diced onion 12 tortillas corn or flour
How To Make:
Use a sharp knife to slice pork into thin slices. Place in a large pan or a resealable plastic bag.
In a blender, add pineapple, pineapple juice, chopped onions, orange juice, white vinegar, chipotle, chile powder, garlic, salt and oregano and blend to make the marinade.
Add the marinade to the pork and refrigerate for 3- 4 hours.
Heat a skillet or grill to high heat. Working in small batches, sear each slice of pork until cooked through, 2 to 4 minutes on each side.
When finished, set aside and let rest for 5 to 10 minutes.
Add the leftover marinade to a small pot and cook until reduced by half for a glaze.
Add the diced pineapple to the hot pan until charred.
Roughly chop the cooked pork into cubes
Serve meat up hot on a warmed tortilla topped with freshly chopped cilantro, diced grilled pineapple, sliced red onion, and a lime wedge.