Gt Pastor Classico Recipe
Grilled Pork Shoulder Pastor, Pineapple, Onion, Cilantro, Green Salsa, Lime
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Ingredients
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Meat
Marinade
Toppings
Method
Preparation of Marinade
Prepare the Chiles
Remove the stems and seeds from the dried guajillo and pasilla chiles. Toast them in a dry skillet over medium heat for about 2-3 minutes until fragrant, being careful not to burn them.
Blend the Marinade
In a blender, combine the toasted chiles, garlic cloves, cumin, oregano, apple cider vinegar, salt, black pepper, and olive oil. Blend until smooth, adding a little water if necessary to achieve a paste-like consistency.
Marinate the Pork
Coat the Pork
Place the pork shoulder in a large bowl or a ziplock bag. Pour the marinade over the pork, ensuring it is well coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight.
Grilling
Preheat the Grill
Preheat your grill to medium-high heat (about 375°F to 400°F).
Grill the Pork
Remove the pork from the marinade and let it come to room temperature for about 30 minutes. Grill the pork shoulder for about 25-30 minutes per side, or until it reaches an internal temperature of 190°F, turning occasionally to ensure even cooking.
Rest the Meat
Once cooked, remove the pork from the grill and let it rest for 10-15 minutes before slicing.
