Pork Tacos Al Pastor

By jkenb

Ingredients

• Marinade
• 3 guajillo chiles
• 1 ancho chile
• 1 cup canned pineapple juice
• 1 tablespoon red wine vinegar
• 1 teaspoon each: cinnamon, oregano, black pepper, salt
• 1/2 cup chopped onion
• 5 cloves garlic
• 1/2 teaspoon achiote (annotto) powder
• 1 (5-6 pound) bone-in pork shoulder roast (Boston Butt)
• bacon grease
• 2 1/2 cups chicken stock
• 1/2 cup white wine
• flour or corn tortillas

Preparation

Step 1

Rehydrate the peppers in hot water to cover. Remove stems and seeds. Put them in a blender with everything else. Whizz it until it's smooth. Pour over pork and marinate up to 4 hours.

Preheat overn 350 degrees. Tie roast with kitchen string at 2 inch intervals. Add 2 tablespoons of bacon grease to an overproof pan, large enough to hold shoulder. Over high heat sear shoulder on all sides, about 5 minutes total. Add broth and wine. Remove from heat and cover with heavy duty foil. Bake at 350 degrees 4-5 hours or until meat thermometer inserted into thickest portion register 195 degrees. Remove pork from pan, cover with foil and allow to stand 20 minutes. Shred with forks.

Meanwhile pour pan juices through a wire mesh strainer into a saucepan to equal 4 cups, discarding solids - if needed, add some wine and broth to make the 4 cups. Let stand 5 minutes; skim fat from surface to pan juices. Bring to a boil over medium high heat and cook 20-25 minutes or until liquid is reduced to 1 cup and slightly thickened. Remove from heat and add butter. Drizzle over pulled pork. Serve with warm tortillas and salsa of your choice.