Taco Sunday --Tacos Al Pastor--

I don't cook often. But when I do its damn good. Full recipe below.

Step One. Ice down beer.

Start with 5 lbs boneless pork shoulder. Cut in 3/8 inch slices.

Mix marinade and let meat soak at least 3 hours. Mix it up good so all meat gets coated.

Build pineapple skewers.

Stack meat on skewers and layer evenly. Top with pineapple.

Look at that!

Looks good don't it?

Tacos make me happy.

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Ok heres what you need to start.

5 lbs pork shoulder.

8 oz box of Achiote/Cilantro powder

2 tbsp of chili powder

1 tbsp of garlic powder

1 tbsp of oregano

1 tbsp of cumin

1 tbsp of Tony Chachere's Creole Seasoning

1 tbsp salt

1 tbsp black pepper

1 tbsp paprika

1 tbsp red pepper flakes

3/4 cup apple cider vinegar

1 cup pineapple juice

1 whole pineapple

1 white onion chopped

1 cup chopped cilantro

Yellow corn tortillas

4 limes

Your favorite salsa (no you can't have my recipe)

Preparation

• Ice Down Beer
• In a large bowl mix marinade
• Cut pork in slices about 3/8 to a 1/4 inch
• Peel and cut pineapple into 1 inch slices
• Toss pork in marinade making sure to evenly coat. Let sit in fridge for at least 3 hours.
• Check your oven clearance for the wood skewers to make sure they will fit. Put baking rack on lowest setting.

Cook

• Preheat oven to 350 F
• Remove pork from fridge
• On a baking sheet place foil and skewers with pineapple bases. Push wood skewers thru exact center of pineapple slice where the core is the hardest.
• Push pork slices onto skewers and layer evenly. Don't push down too hard. You want the heat to get to the pork and char it evenly.
• Push another pineapple slice on top.
• Skewer the rest of the pineapple for roasting (optional)
• Bake for an hour and a half until pork is slightly charred on outside and a deep red color.
• Rest the meat for about 10 minutes.
• Carve off thin slices of pork and slice up roasted pineapple.

Serve

• Assemble in tortilla with pork, squeezed lime juice, white onion, cilantro, roasted pineapple and salsa.
• Crack beer
• Give thanks to the taco gods

I like mine with queso and chips

Peace, HM