Tacos al pastor with dry chili salsa
Brian Lagerstrom · ♥ 4.2K likes · 138.8K views · 10 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cup pineapple
- 3–3½ lb pork shoulder roast
- 3 whole guajillo chilies
- 2 whole ancho chilies
- 2 tbsp chili powder
- 2 tbsp olive oil
- 1 whole chipotle in adobo
- ¼ cup white distilled vinegar
- ¼ cup water
- 5 g annatto seed
- 10 g salt
- 10 g sugar
- 5 g cumin
- 5 cloves garlic cloves
Bone out the pork shoulder, cut it in half, then into two to three inch slices a quarter to a half inch thick.
Marinade ingredients
Blend the pineapple, chilies, chipotle, olive oil, vinegar, water, annatto, salt, sugar, cumin and garlic on high to a smooth paste.
- ½ cup reserved marinade
Set aside a half cup of the marinade before rubbing the rest over the pork.
- 5 cloves garlic cloves
- ¼ whole red onion
- 2 whole ancho chilies
- ¼ cup crushed tomato
- 3 whole guajillo chilies
- 5–6 whole chili de arbol
Coat the pork and refrigerate four hours minimum, up to 24; a day ahead is better. The pineapple enzymes break the meat down.
Salsa: seed the chilies and dry toast them in a preheated saute pan over high heat five to 10 minutes, adding the garlic and onion to char as well.
- 2 cup water
Salsa: after about 10 minutes, when it smells toasty and fruity, add the crushed tomato and two cups of water, bring to a simmer, lid on, and cook about eight minutes until tender.
- 1 tsp salt
- water
- 1 tbsp white distilled vinegar
Salsa: blend briefly, keeping it rustic rather than smooth; season with a teaspoon of salt, loosen with a little water and add about a tablespoon of white distilled vinegar.
- ½ whole fresh pineapple
Peel the pineapple and dice the sides into one and a half inch chunks.
Soak wooden skewers in water; thread pineapple, three pieces of pork, pineapple, three pork, pineapple, repeating until the pork is used up.
Light one full chimney of charcoal, or preheat a gas grill to medium high.
Grill 10 to 15 minutes for a proper char all over. This is a sear, not a cook-through -- the meat is finished indoors.
Rest the skewers, then preheat a large non-stick pan.
Pull the pork and pineapple off the skewers and slice about a quarter inch thin, breaking the pineapple up small.
Saute the pork on high with no added fat, plus any juices from the cutting board, five to six minutes for colour and crispiness, finishing the cooking here.
Add the reserved half cup of marinade and cook it down about two minutes to glaze the meat; taste and salt if needed.
- warm tortillas
- onions
- cilantro
- sliced limes
Serve on warm tortillas with the salsa, onions, cilantro and sliced limes.