Al Pastor Pork Skewers With Cilantro Chimichurri | Experience Life

Name: Al Pastor Pork Skewers With Cilantro Chimichurri | Experience Life
Ingredients: 3 dried guajillo chilies, seeds and veins removed; 2 dried ancho chilies, seeds and veins removed; 2 cups water; 4 garlic cloves, peeled; ½ cup chopped red onion; ¾ cup chopped pineapple; ¼ cup white vinegar; ¼ cup orange juice; 2 tbs. achiote paste (or add more cumin, smoked paprika, and oregano as noted below); 1 ½ tsp. sea salt; 1 tsp. ground cumin (plus ½ tsp. if not using achiote paste); 1 tsp. smoked paprika (plus 1 tbs. if not using achiote paste); ½ tsp. Mexican or Italian oregano (plus ¼ tsp. if not using achiote paste); ¼ tsp. ground cloves; 2 ½ cups loosely packed cilantro leaves and stems; 1 jalapeño, chopped; 2 garlic cloves, chopped; ¼ cup chopped red onion, rinsed under cold water; 2 tbs. lime juice; 2 tbs. water; ½ tsp. sea salt; ¼ tsp. Mexican or Italian oregano; 2 tbs. extra-virgin olive oil; 1 ½ lb. boneless pork shoulder, excess fat trimmed, cut into 1-inch cubes; 2 cups cubed pineapple (¾ inch); 1¾ cups cubed red onions (¾ inch); 20 presoaked wooden skewers

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Marinated in a sweet and spicy sauce made with guajillo and ancho chiles and fresh pineapple, these skewers are served with a tangy chimichurri sauce.

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Ingredients

3 dried guajillo chilies, seeds and veins removed
2 dried ancho chilies, seeds and veins removed
2 cups water
4 garlic cloves, peeled
½ cup chopped red onion
¾ cup chopped pineapple
¼ cup white vinegar
¼ cup orange juice
2 tbs. achiote paste (or add more cumin, smoked paprika, and oregano as noted below)
1 ½ tsp. sea salt
1 tsp. ground cumin (plus ½ tsp. if not using achiote paste)
1 tsp. smoked paprika (plus 1 tbs. if not using achiote paste)
½ tsp. Mexican or Italian oregano (plus ¼ tsp. if not using achiote paste)
¼ tsp. ground cloves
2 ½ cups loosely packed cilantro leaves and stems
1 jalapeño, chopped
2 garlic cloves, chopped
¼ cup chopped red onion, rinsed under cold water
2 tbs. lime juice
2 tbs. water
½ tsp. sea salt
¼ tsp. Mexican or Italian oregano
2 tbs. extra-virgin olive oil
1 ½ lb. boneless pork shoulder, excess fat trimmed, cut into 1-inch cubes
2 cups cubed pineapple (¾ inch)
1¾ cups cubed red onions (¾ inch)
20 presoaked wooden skewers