My buddy says it ain't al pastor unless I use a spit. Well, I don't own a spit so there's that. Garnish with lime wedges and crema or sour cream.
Ingredients
- pineapple - peeled, cored, and chopped into small chunks: 0.66667 piece
- white onion, quartered: 1 piece
- chipotle peppers in adobo sauce: 1 piece (to taste)
- guajillo Chilis: 2 piece (seeded, to taste, dried)
- Chili de arbol pepper: 1 piece (seeded, to taste, dried)
- garlic: 3 clove (halved)
- fresh oregano: 1 Tbsp (minced)
- orange juice: 0.5 cup
- white vinegar: 2 Tbsp
- achiote powder: 2 Tbsp
- salt: 2 tsp
- ground cumin: 1 tsp
- lime zest: 1 tsp (to taste)
- ground ancho Chili powder: 0.5 tsp
- black pepper: 0.25 tsp (freshly ground)
- boneless pork loin: 1 piece (3 pound, cubed)
- canola oil: 1 Tbsp (or more if needed)
- corn tortillas: 20 piece (6 inch)
- fresh pineapple: 0.5 cup (diced)
- fresh cilantro: 0.5 cup (chopped)
- white onion: 0.66667 piece (diced)
Metric Conversion
Stages of cooking
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Place pineapple, onion, chipotle peppers plus 1 1/2 teaspoons adobo sauce, guajillo chiles, chile de arbol, garlic, and oregano in a food processor. Blend until smooth. Transfer to a bowl and add orange juice, vinegar, achiote powder, salt, cumin, lime zest, chile powder, and black pepper. Mix sauce well.
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Place pork in a slow cooker and cover with the sauce. Cover and cook on Low until pork is very tender, 7 to 9 hours. Begin heating tortillas 35 to 40 minutes before pork is done.
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Heat oil in a saucepan over high heat. Cook tortillas one at a time until brown spots appear, 30 seconds to 1 minute per side. Plate tortillas in stacks of two for each taco.
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Shred pork using 2 forks; mix to coat with the sauce. Scoop pork onto tacos using a slotted spoon. Top each with a portion of pineapple, cilantro, and onion.
