AL PASTOR AT HOME RECIPES

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AL PASTOR MARINATED PORK RECIPE | FOOD NETWORK



Al Pastor Marinated Pork Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 8 hours 40 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 18

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

Steps:

  • 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.

AL PASTOR MARINATED PORK RECIPE | FOOD NETWORK



Al Pastor Marinated Pork Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 8 hours 40 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 18

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

Steps:

  • 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.

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