Al Pastor Recipe
Braised Pulled Pork, Diced Sweet Plantains, Grilled Pineapple, Topped with Queso Chihuahua, Pickled Onions and Cilantro.
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Ingredients
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Pulled Pork
Sweet Plantains
Grilled Pineapple
Toppings
Method
Pulled Pork Preparation
Prepare the Pork
In a large bowl, combine the adobo sauce, minced garlic, cumin, oregano, salt, black pepper, orange juice, and lime juice. Mix well.
Marinate the Pork
Add the pork shoulder to the marinade, ensuring it's well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Slow Cook the Pork
Preheat your oven to 300°F (150°C). Place the marinated pork in a roasting pan and cover it tightly with aluminum foil. Cook for about 4 hours, or until the pork is tender and easily shredded.
Sweet Plantains Preparation
Slice the Plantains
Peel the ripe plantains and slice them diagonally into 1-inch thick pieces.
Fry the Plantains
Heat the vegetable oil in a large skillet over medium heat. Fry the plantain slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Grilled Pineapple Preparation
Prepare the Pineapple
Heat a grill or grill pan over medium-high heat. Grill the pineapple slices for about 3-4 minutes on each side until grill marks appear and the pineapple is slightly caramelized.
Assembly
Assemble the Al Pastor
On a serving platter, layer the shredded pulled pork, followed by the fried sweet plantains, and grilled pineapple slices. Top with shredded queso Chihuahua, pickled onions, and chopped cilantro.