Mexican-Style Pork Tacos
for 10 servings
- 5 lb boneless pork shoulder
- 3 tablespoons achiote paste
- 2 tablespoons guajillo chili powder
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon cumin
- 1 tablespoon salt
- 1 tablespoon pepper
- ¾ cup white vinegar
- 1 cup pineapple juice
- 1 pineapple, skinned and sliced into 1-inch (2 cm) rounds
- 1 thick wooden skewer, trimmed to the height of your oven
- 10 small corn tortillas
- 1 white onion, finely chopped
- 1 cup fresh cilantro, finely chopped
- 1 cup salsa, of your choice
- lime wedge, to serve
- Preheat oven to 350°F (180°C).
- Slice the pork shoulder into about 1-cm (½ inch) slices, then transfer to a large dish or bowl.
- In a bowl, combine the achiote powder, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps.
- Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides. Wrap the dish/bowl in cling film then marinate the pork for at least 2 hours, up to 3-5 days in the refrigerator.
- On a baking sheet lined with parchment paper or foil, place down a slice or two of the pineapple. Take a wooden skewer and push it directly in the middle of the pineapple.
- Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 2-cm (1 inch) gap at the top. Push another pineapple slice on top.
- Bake for about an hour and a half, until slightly charred on the outside and deep red.
- Rest the meat for about 10 minutes, then carve off thin slices of the pork.
- Slice off thin pieces of the roasted pineapples as well.
- To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa. Top with a squeeze of lime juice (optional).
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