Place pork in large resealable plastic bag. Add orange juice and next 7 ingredients puree marinade until smooth. Serve the meat on corn tortillas and garnish with onions, salsa and cilantro, and lime wedges on the side. Salt and pepper For the meat, you’ll need: 4-5 pounds of pork shoulder: Cut these into 2 inch chunks for even cooking. Place chopped onion and chopped pineapple in blender. When you're ready to serve, thinly slice the meat. Roast until the meat is very tender, about 3 hours.Īfter removing the meat from the oven, cover it with foil and let it rest for about 20 minutes. Roast for 30 minutes at this temperature, and then turn down the heat to 300 degrees F (160 degrees C). Put the roast on a rack in a roasting pan and add water to the bottom of the pan (this is to keep the drippings from smoking). Preheat the oven to 475 degrees F (245 degrees C). Cover it and allow it to marinade in the refrigerator for at least 3 hours or overnight. Stack the onion slices in between the slices of meat. Slather the marinade between each layer until all the meat is covered. Slice the roast into 3/4-inch-thick slices, but don't cut all the way through. Discard the seeds and stems and toss the chiles in a food processor along with the pineapple, honey, smoked paprika, vinegar, salt, chipotle chile, adobo sauce, garlic and oregano. Coarsely chop the pork and assemble tacos. Grill the pork for 3-4 minutes per side, or until pork is just cooked through. Preheat a grill or indoor grill pan to medium-high heat. Marinade the pork with the sauce in the refrigerator for at least 1 hour up to 24 hours. Turn off the heat and allow the chiles to steep until they are rehydrated, about 30 minutes. Prepare the sauce as instructed in the recipe. For the al pastor: Put the ancho and guajillo chiles in a pot of water and bring to a boil.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |