Name: Al Pastor Marinated Pork
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT8H40M0.000S
Yield: 4 servings
Ingredients: 4 ounces dried guajillo peppers, deveined and soaked in cold water for 5 hours; 4 ounces garlic; 4 ounces apple juice; 4 ounces freshly squeezed orange juice; 4 ounces white vinegar; 2 ounces white onion; 1 ounce achiote paste; 1/4 ounce ground cinnamon; 1/4 ounce ground cloves; 1/4 ounce ground cumin; 1/4 ounce dried oregano; 1/4 ounce dried thyme; 4 bay leaves; Salt and freshly ground black pepper; 1 pound pork shoulder, thinly sliced; 2 ounces chopped bacon; Oil, for cooking; Diced fresh pineapple, optional

Directions

Drain the guajillos, add them to a blender and blend with 4 to 6 ounces water. Strain the puree. Add the guajillo puree, garlic, apple juice, orange juice, vinegar, onion, achiote, cinnamon, cloves, cumin, oregano, thyme, bay leaves, 1 ounce salt and 1/2 ounce pepper to the blender and blend to make the marinade.
Combine the marinade and the pork in a large resealable plastic bag and marinate overnight in the refrigerator. 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 diced pineapple if using.

Cook’s Note

Use this marinated pork as a filling for sandwiches, burritos, quesadillas or tacos.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Al Pastor Marinated Pork

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