al-pastor

🥘 Ingredients

• guajillo chilis 5
• pasilla chilis 2
• onion 1
• garlic cloves 5
• chipotle pepper 1
• cumin seeds 1 tbsp
• mexican oregano 1 tbsp
• cinnamon 1 ½ tbsp
• achiote 4 tbsp
• black peppercorns 10
• water 1 cup
• pork shoulder 1 kilo
• pineapple juice 1 ½ cups
• orange 1
• lime 1
• onion 1
• salt 1 tbsp
• white vinegar 3 tbsp
• lard ¼ cup
• pineapple 1 cup

1. 1

   Deseed put in pan guajillo chilis , pasilla chilis , onion , garlic cloves , chipotle pepper , ground cumin seeds , mexican oregano , ground cinnamon , achiote , and black peppercorns Add about water and cook for 10 minutes Cut pork shoulder into thin slices Take chilis and put in blender with pineapple juice , juice of orange , and lime blend until smooth Slice onion and mix with pork, salt , white vinegar , and chili mixture Let marinate 2 hours Add lard to hot pan, then add some of the pork (don't crowd the pan) Cook until most of liquid disappears Add sliced pineapple Continue cooking until starts to crisp up, add more lard if necessary