Ingredients
-
BONELESS PORK SHOULDER BUTT ROAST, thawed
3.5 lbsQty 3.0 Lbs$15.68 -
Fresh Pineapple Slices
Qty 8 slices -
Corn Tortillas for Tacos
Qty 12-16 Tortillas -
Pickled Onions:
Qty -
Red Onion, peeled and thinly sliced
Qty ½ piece -
White Vinegar Garnishes:
Qty ½ Cup -
Fresh Cilantro, leaves
Qty ½ Cup -
Fresh Limes, cut in quarters
Qty -
Salsa Verde
Qty 12 fl. oz. -
Pickled Jalapenos, optional
Qty To taste -
Adobo Marinade:
Qty -
Canola Oil
Qty To taste -
Guajillo Chiles, stemmed and seeded
Qty 3 Chiles -
Garlic Cloves
Qty 3 Cloves -
Oregano Leaves
1 bottleQty 1 tsp.$3.98 -
Ground Cumin
Qty ½ tsp. -
Fresh Black Peppercorns, cracked
1 bottleQty 1 ½ tsp.$5.38 -
Coarse Sea Salt
1 bottleQty 1 Tbsp.$5.78 -
Ground Cloves
Qty ¼ tsp. -
Achiote Paste or 1 Tbsp. Ground Annatto
Qty 2 Tbsp. -
Pineapple Juice
Qty 1/3 Cup -
Chipotle Pepper in Adobo Sauce
Qty 1 Can -
Canned Adobo Sauce
Qty 1 Tbsp. -
White Vinegar
Qty ¼ Cup
Cooking
Instructions
- Prepare the marinade. In a large skillet over medium-high heat, roast the chiles for 2-3 minutes. Remove and place in a small bowl. Cover with ½ cup hot water and set aside.
- Add 1 Tbsp. of oil to skillet and add garlic, oregano, cumin. Cook for 30 seconds over medium heat then add the rest of the ingredients for the marinade. Cook for 1 minute, stirring often. Remove sauce from heat and place in the container of blender. Add soaked Guajillo Chiles and soaking water. Cover and blend until completely smooth, about 1 minute, scraping down sides if needed. Set aside to cool.
- Using a large sharp knife, thinly slice pork to ¼” thickness. Place pork in a bowl and toss with marinade. Cover and refrigerate overnight or for at least 6 hours.
- Remove the pork from the marinade and grill until lightly charred and cooked through, about 2-3 minutes.* Transfer meat to cutting board, cover with foil for 5 minutes.
- Meanwhile, grill pineapple slices until slightly charred. Coarsely chop the pork and the pineapple and mix together. Taste and season with salt.
- Prepare the pickled red onions. In a small bowl, combine the onions and vinegar and set aside.
- Heat tortillas on the grill, about 30 seconds on each side and wrap in a kitchen towel to keep warm. Fill tortillas with pork and pineapple, some pickled red onions and cilantro leaves. Serve salsa verde and limes on the side.
*USDA recommends cooking pork to a minimum internal temperature of 145°F.