- 3 -3 1/2pounds boneless pork shouldersliced 1/4” inch thick (see note)***
- 1 ripe pineapplepeeled and sliced into 1/2” thick rings
- 4 dried Guajillo chiles
- 1/3cup canned pineapple juice*
- 1/3cup orange juice
- 1/2 onionpeeled
- 4 garlic clovespeeled
- 3tablespoons apple cider vinegar
- 2tablespoons achiote paste
- 1tablespoon brown sugar
- 1 chipotle pepperfrom can of chipotle peppers in adobo sauce
- 1tablespoon ground cumin
- 1tablespoon dried oregano
- 2teaspoons kosher salt
- 3tablespoons olive oil
- corn tortillas
- Pico de gallo
- Homemade Salsa
- sour cream
- hot sauce
- Freshly squeezed lime juice
Heat a skillet over medium-high heat. Add guajillo chiles and toast until blistered in spots and fragrant, turning occasionally, about 3 minutes. Transfer peppers to a cutting board. Once cool enough to handle, cut tops off chiles, cut in half and remove seeds, taking care not to touch your eyes.
Add chiles back to skillet and cover with water. Simmer 3-5 minutes until softened. Remove softened chilies to blender along with all Marinade ingredients and blend until smooth.
Add pork to a shallow dish or freezer size bag. Add marinade and stir to combine so every piece is evenly coated. Cover and marinate in the refrigerator for 8 -24 hours.
Grease grill or grill pan and heat to high heat. Add pineapple and grill until lightly charred, about 5 minutes per side. Transfer to cutting board and chop once cool enough to handle, discarding center rind.
Grease grill once again and heat to high heat. Remove the pork from the marinade and add to grill (you might need to work in batches). Grill over high heat until lightly charred and just cooked through, 2 to 4 minutes per side. Transfer to cutting board and let rest for 5 minutes before chopping into bite size pieces.
Serve Al Pastor in warm tortillas with chopped pineapple and favorite toppings such as pico de gallo, salsa, guacamole, sour cream, cilantro, lime etc.