Feb 042011
 

Pictures

Pork Al Pastor Tacos

Pork Al Pastor Tacos

the Ingredients

the Ingredients

Pork Tenderloin Slices

Pork Tenderloin Slices

Bag o' Pork

Bag o' Pork

Adding Pineapple

Adding Pineapple

Adding Onions

Adding Onions

Adding Orange Juice

Adding Orange Juice

Adding White Vinegar

Adding White Vinegar

Adding Vegetable Oil

Adding Vegetable Oil

Adding Ground Chili Powder

Adding Ground Chili Powder

Adding Jalapenos

Adding Jalapenos

Adding Sea Salt

Adding Sea Salt

Adding Dried Oregano

Adding Dried Oregano

Adding Cumin

Adding Cumin

Adding Garlic

Adding Garlic

Ready to Mix

Ready to Mix

Pre-Blending

Pre-Blending

Blending

Blending

Blending

Blending

Blended

Blended

Adding to Pork

Adding to Pork

Pork Marinading

Pork Marinading

Justin Putting the Pork on the Grill

Justin Putting the Pork on the Grill

Grilling

Grilling

Plate o' Meat and Pineapple

Plate o' Meat and Pineapple

Chopping

Chopping

All Mixed Up

All Mixed Up

Pork Al Pastor with Grilled Pineapple Guacamole

Pork Al Pastor with Grilled Pineapple Guacamole

Pork Al Pastor

1 1/2 pounds pork loin, trimmed and cut into 1/2-inch slices
1 whole pineapple, peeled, cored and cut into 1/2-inch rings
1 cup onion, chopped
1/2 cup orange juice
1/4 cup white vinegar
3 tablespoons vegetable oil
3 tablespoons ground guajillo or pasillo chile peppers, *see Note
1 whole jalapeno, chopped
2 teaspoons kosher salt
3 cloves garlic, peeled and halved
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 cup fresh cilantro, chopped

Place pork in large resealable bag.

For marinade, in a blender or food processor, combine three of the pineapple rings, onion, orange juice, vinegar, oil, ground guajillo chili pepper, jalapenos, kosher salt, garlic, oregano, and cumin. Cover and blend or process until smooth. Pour over pork. Seal bag; turn to coat pork. Marinate in refrigerator for 4 – 24 hours.

Drain pork and discard marinade. For a charcoal grill place five of the pineapple rings and all the pork slices on the rrill rack directly over medium coals. Grill uncovered for 10 to 12 minutes or until the pork is done (160f) and pineapple is browned, turning once half way through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place five of the pineapple rings and all the pork slices on grill racks over heat. Cover and grill as above.) Reserve remaining pineapple for another use.

Transfer grilled pineapple and pork to a cutting board; cut pineapple and pork into 1/2-inch pieces. In a medium bowl, toss together pineapple, pork and cilantro. Makes 5 cups filling.

NOTES- I used pork tenderloin and it melted in my mouth! Also I used ground ancho chili powder and skipped the cilantro (Justin’s not a big cilantro fan). This was SO good!!! It made a lot and I plan to enjoy the leftovers!!

The recipe came from a Better Homes and Garden special interest magazine on Mexican food.

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