Pineapple Pulled Pork Al Pastor Recipes

HOME-STYLE TACOS AL PASTOR (CHILE AND PINEAPPLE PORK TACOS)

Steps:

• Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium-low and simmer until chiles soften, about 10 minutes; transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separately.
• Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil; cook until paste loses raw onion taste, about 2 minutes. Season with Adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours.
• Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate.
• Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro. Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes.

PINEAPPLE PULLED PORK AL PASTOR

Steps:

• Place pork in a large brining vessel. Cut a few slashes into the fat side of the pork.
• Whisk salt, pineapple juice, and water together in a large bowl. Pour brine over the pork. Refrigerate for 12 to 24 hours.
• Combine salt, ancho powder, chipotle powder, garlic powder, cumin, cinnamon, and oregano together for the rub.
• Remove pork from the brine and place on a deep baking pan lined with foil. Season generously with the spice rub. Reserve remaining spice rub for another use.
• Preheat a charcoal grill for 300 to 325 degrees F (150 to 175 degrees C). Place 2 bricks on the grate, if you like, and place the baking pan on top.
• Grill, occasionally spooning rendered juices over the meat, until very tender, about 7 hours. Make sure to maintain the same 25-degree range in temperature by adjusting the vents under, and on top of the grill, or smoker. An instant-read thermometer inserted into the center of the pork should read 195 degrees F (91 degrees C).
• Remove pan from the grill, wrap top in foil, and let rest for 1 hour. Meanwhile, cook pineapple over the last of the coals until nicely charred, 7 to 10 minutes.
• Dice the grilled pineapple to get about 2 cups. Combine in a bowl with serrano pepper, red peppers, cilantro, and rice vinegar. Season with salt and a pinch of the leftover spice rub.
• Remove pork bone and pull the meat apart. Add to a bowl with some of the rendered fat; pull apart with 2 forks. Place some pork over each bottom bun, top with pineapple salsa, and cover with the other bun half.

AL PASTOR PULLED PORK SANDWICH

Steps:

• Begin by scoring your bone in pork shoulders on the fat cap side. In a blender, add all the ingredients for the Al Pastor Marinade. Blend until smooth. Add your pork to a food safe container, cover in the marinade and then cover the container. Place the pork into the fridge for at least 4 hours but ideally overnight.
• In a bag, add your pineapples with the cure ingredients. Place them into the fridge for at least 4 hours but ideally overnight.
• Preheat your smoker to 275F for indirect cooking. Add some hickory wood for added flavor if desired.
• Pull your pork out 30 minutes before cooking to bring to room temperature. Add the pork to the smoker and smoke until it reaches 165F internal (about 4-5 hours). After 2 hours of smoking, spritz the pork every 30 minutes.
• Once the pork has reached 165F, pull it off the smoker and wrap in butcher paper or aluminum foil. Place it back onto the smoker and cook until it reaches 203F internal (about 4-6 hours). Once the pork is done, pull it off and let rest in an unheated oven for 30-60 minutes.
• While the pork rests, warm up your BBQ sauce and sear each cured pineapple for 30-45 seconds per side over high heat until well caramelized. Lightly butter your Hawaiian Burger Buns and gently sear over the fire for 15-20 seconds.
• Finally, pull your pork apart and begin building your sandwich. Start with your Hawaiian Burger Bun, caramelized pineapple, handful of pulled pork and top with BBQ Sauce. Enjoy!

MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY

Steps:

• Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
• Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
• Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
• To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
• Enjoy!