Al Pastor

Ingredients#

Yield: ~6 servings

Method#

1. Cover dried chilis with boiling water. Let sit until tearable.
2. In a blender, blend vinegar, pineapple juice, achiote paste, garlic, brown sugar, cumin, cinnamon, kosher salt, and soaked chilis until smooth.
3. Combine pork shoulder and marinade, cover, and marinate overnight.
4. Using 4 skewers, skewer each slice of meat over all skewers. Continue to stack meat until none remains.
5. Set up grill for offset heating, 2/3 grill at med-high and 1/3 off.
6. Sear pork on hot side 2-3 mins per side until grill marks form.
7. Move pork to cold side, cover and roast 1-2 hours. Grill should be kept at around 350F.
8. Flip pork occasionally throughout grilling.
9. When cooked, hold skewers upright and slice vertically.

Notes#

• Serve in tacos with some form of pineapple salsa/relish.
• Grill the pineapple for extra pizzaz!