Al Pastor Achiote

By slebel

Ingredients

• 1 large white onion, halved
• 1 oz achiote paste
• 3/4 c plus 1 /4 cup pineapple juice
• 1/8 th cup oil
• 1/4 cup distilled white vinegar
• 1/4 cup guajillo chile powder
• 2 garlic cloves chopped
• 2 teaspoons coarse kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 4 small chipotle chiles 1 T adobo from canned chipotle chiles in adobo
• 2 pounds boneless pork butt, sliced into 1/2-inch-thick slices, then into 1/2-inch-wide strip

Preparation

Step 1

Directions
Puree 3/4 cup of the pineapple juice, the vegetable oil, achiote paste, adobo sauce, chipotles, garlic and salt in a food processor. Mix the pineapple juice mixture with the pork in a freezer bag and move around to coat. Marinate the pork in the fridge, 1 to 2 hours.

Preheat a cast-iron skillet or grill to medium-high heat. Lightly oil the skillet and add the tortillas, toasting, about 30 seconds per side. Remove the tortillas and store in a towel to keep warm.

Raise the heat under the skillet to high and add 1 tablespoon vegetable oil. Remove the pork from the bag and wipe off any excess pineapple juice mixture. Cook the pork in batches, until charred and cooked through.

Remove the pork from the skillet. Chop the meat into bite-size pieces. Add half of the onions and the fresh pineapple and quickly cook until lightly browned, about 2 minutes. Add the remaining 1/4 cup pineapple juice and the chopped pork back to the skillet with the juices.

Place the pork, pineapple and onion mixture in the tortillas. Top with the remaining onions, cilantro, cotija and salsa. Order a margarita, apply SPF 2 and take a bite.
OR
Slice the roast into 3/4-inch-thick slices, but don't cut all the way through.

Slather the marinade between each layer until all the meat is covered. Stack the onion slices in between the slices of meat. Tie the roast back together. Cover it and allow it to marinade in the refrigerator for at least 3 hours or overnight.

Preheat the oven to 475 degrees F (245 degrees C).

Put the roast on a rack in a roasting pan and add water to the bottom of the pan (this is to keep the drippings from smoking). Roast for 30 minutes at this temperature, and then turn down the heat to 300 degrees F (160 degrees C). Roast until the meat is very tender, about 3 hours.

After removing the meat from the oven, cover it with foil and let it rest for about 20 minutes.