Al Pastor | Cooking With Chef Babs
Recipe by Steve Harrington from Cooking With Chef Babs.
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Cooking tools:
- Blender
- Mixing bowl
- Kitchen towel
- Chef's knife
- Cutting board
- Zip-top bag
- Measuring spoon
- Measuring cup
- Metal skewer
- Roasting pan
- Cast iron skillet
- Aluminum foil
- Oven
- Instant-read thermometer
- Baster
- Spoon
- Tongs
- Serving platter
- Kitchen scale
- Pot
- Saucepan
Ingredients
- 4 dried ancho chili peppers
- 5 dried guajillo chili peppers
- 3/4 cup white vinegar
- 1 cup pineapple juice
- 3 1/2 tablespoons achiote paste
- 10 cloves garlic
- 2 tablespoons brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 3 tablespoons kosher salt plus more to taste
- One full pineapple
- 4-5 lb boneless pork butt shoulder sliced thinly, no more than 1/2 an inch
- warm tortillas (for serving)
- limes wedges (for serving)
- diced white onion (for serving)
- cilantro (for serving)
- additional diced pineapple (for serving)
- mexican cheese (preferably Cotija or Chihuahua, for serving)
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