Al Pastor Marinated Pork

Total Time:
8 hr 40 min
20 min
8 hr
20 min

4 servings

  • 4 ounces dried guajillo peppers, deveined and soaked in cold water for 5 hours
  • 4 ounces apple juice
  • 4 ounces garlic
  • 4 ounces freshly squeezed orange juice
  • 4 ounces white vinegar
  • 2 ounces white onion
  • 1 ounce achiote paste
  • 1 ounce salt
  • 1/2 ounce ground black pepper
  • 1/4 ounce ground cinnamon
  • 1/4 ounce ground cumin
  • 1/4 ounce ground cloves
  • 1/4 ounce dried oregano
  • 1/4 ounce dried thyme
  • 4 bay leaves
  • 1 pound pork shoulder
  • 2 ounces chopped bacon
  • Oil, for cooking
  • Fresh diced pineapple, optional
  • Drain the guajillos, add them to a blender and blend with 4 to 6 ounces water. Strain the puree. Add the guajillo puree, the apple juice, garlic, orange juice, vinegar, onions, achiote, salt, pepper, cinnamon, cumin, cloves, oregano, thyme and bay leaves to the blender and bend to make the marinade.

  • Thinly slice the pork shoulder then transfer the marinade and the meat to a large plastic resealable bag and marinate the meat overnight.

  • Dice the marinated pork into small pieces. Heat a large pan over medium-high heat with a squirt of oil. Add the pork and bacon and cook. When the meat is cooked through, add some fresh pineapple if using to the pan.

Cook's Note: Use this marinated meat as a filling for sandwiches, burritos, quesadillas or tacos.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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