Thinly sliced pork marinated in a delicious red sauced infused with pineapple. Perfect for tacos.
Course: Main Course
Keyword: al pastor, mexican recipe, whole30
3lbpork butt or shoulderthinly sliced
1 ancho pepper
½-1tspchipotle powderoptional* see note
2pineapple slicedfor oven method
1tbspolive oilfor stove top method
Remove the stems and seeds from the peppers. Use gloves when handling peppers to avoid burning.
Add water, peppers, onion, and garlic to small pot and bring to boil.
Add pot contents, including water, oregano, chipotle powder, 1 tsp salt, vinegar, and pineapple juice to blender and blend until smooth.
In a large container add pork and 1 tsp salt, making sure the salt is worked into the meat.
Pour sauce on top and work into the meat well until all of it is covered.
Cover and leave to marinate overnight or at least a couple of hours in the refrigerator.
Place large pan over medium heat and add oil.
Once oil is hot start adding pork and diced pineapple to pan in a single layer. Cook for 15 minutes or until cooked through, about 15 minutes. Continue to cook in batches and set meat aside.
Add all of the cooked meat and pineapple to pan and sear for about 15 minutes. This will make meat a little crispy. Alternatively you can add all of the meat to a large baking sheet and place under broiler for 3-5 minutes to make a little crispy. (Watch carefully not to burn!).
Slice or dice all the meat and pineapple when ready to serve.
Oven (to resemble a 'trompo')
Soak 3 wooden skewers in water for at least an hour. Can use metal skewers instead.
Remove the top rack in oven and preheat to 425°.
Place a slice of pineapple on baking sheet and pierce skewers through it. This will make the base for the meat "tower".
Start stacking the pork slices by piercing them through the skewers on top of the pineapple slice. Once all the meat is stacked, top with last pineapple slice.
Cover exposed skewers, (if any), with foil to avoid burning.
Place baking sheet on bottom rack and cook for an hour.
Slice the meat down from top to bottom to create small strips.The drippings that accumulate on the baking sheet make the best marinade so don't discard.
Once the meat is all sliced, keep on baking sheet and place under broiler for 3-5 minutes to make a little crispy.
This 'trompo' style is for pure entertainment!
Chipotle powder adds spice and smokiness to sauce. Use amount based on spice level desired.