0 (0)

Category: Mains

Carne al pastor

It's late at night, time for a quick bite. At this hour, spicy street food is enticing -- never mind the heartburn. Some night owls head to Pink's for chili dogs, others to Tommy's for burgers. But lovers of Mexican ... Read more

Total time: 3 hours, 10 minutes, plus 8 hours marinating | Serves 8
Note: At Taqueria Vista Hermosa in Los Angeles, the marinated pork is sliced, then packed onto a commercial rotisserie for long cooking. We adapted this recipe from Raul Morales for the oven, resulting in shredded, rather than sliced, meat. The dried chiles and the achiote paste are available in well-stocked supermarkets and at Latino markets.
  • 3 California chiles
  • 1 ancho chile
  • 1 guajillo chile
  • 1 cascabel chile
  • 1 chile de arbol
  • 1 bay leaf
  • 3/4 cup orange juice
  • 1/4 cup pineapple juice
  • 1 tablespoon white vinegar
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon sea salt
  • 1 clove garlic
  • 2 tablespoons salt
  • 3/4 teaspoon pepper
  • 3/4 teaspoon garlic salt
  • 1/4 teaspoon Mexican oregano
  • 1/4 teaspoon achiote condimentada (seasoned achiote paste)
  • 1 onion, sliced thin, divided
  • 5 pounds boneless pork butt, cut into 8 chunks
  • 1/2 pineapple, peeled, sliced 1/2-inch thick,and cut into quarters

Step 1Combine 5 cups of water, the California, ancho, guajillo and cascabel chiles, the chile de arbol and the bay leaf in a large pot and bring to a boil. Boil for 5 minutes. Remove from heat and let stand until softened, about 5 minutes. Drain the chiles, discard the bay leaf and remove and discard the stems and seeds of the chiles.

Step 2Place the softened chiles in a food processor with the orange and pineapple juices, vinegar, cinnamon, sea salt, garlic, salt, pepper, garlic salt, oregano, achiote paste and half the onion. Puree until smooth.

Step 3Pour the marinade into a large resealable plastic bag, add the meat and toss to coat. Refrigerate 24 hours.

Step 4Heat the oven to 350 degrees. Place half the pineapple in an even layer in the bottom of a roasting pan. Place the pork on top, followed by the remaining pineapple and the remaining sliced onion. Cover with foil and roast until meat breaks apart with a fork, about 2 to 2 1/2 hours. Remove the meat from the pan, discard the pineapple and set aside the pan juices.

Step 5Put the meat on a rack in a baking pan, baste it with the pan juices and place under the broiler to crisp the edges of the meat, about 3 minutes. Turn and cook for a few more minutes.

Step 6Remove the meat from the oven and let stand until cool enough to handle, then, with a fork, shred and pull it apart and place on a serving platter. Spoon pan juices over to moisten. Serve with corn tortillas and condiments, allowing everyone to make their own tacos.

Each serving:
591 calories; 1,195 mg. sodium; 174 mg. cholesterol; 42 grams fat; 15 grams saturated fat; 69 grams carbohydrates; 46 grams protein; 1 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Mains
Salt-roasted rockfish with tomato-olive salsa
Chicken braised with pancetta and tomatoes
Beef stew with black olives
Kalbi Rib-Eye Steaks