Jun Al Pastor Recipe

Make the marinade

In a blender or food processor combine achiote paste, minced chipotle, orange juice, lime juice, white vinegar, garlic, dried oregano, ground cumin, 1.5 tsp salt and 1/2 tsp black pepper. Blend until smooth.

Marinate the pork

Place the 1.5 lb diced pork shoulder in a bowl or resealable bag. Pour the marinade over the pork, toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight (up to 12 hours) for best flavor.

Cook the pork

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Remove pork from marinade (reserve marinade) and sear pork pieces in batches, avoiding crowding, until nicely browned, about 6–8 minutes per batch. Return all pork to the skillet. Pour the reserved marinade into the pan, reduce heat to medium-low, and simmer, stirring occasionally, until pork is cooked through and sauce is slightly thickened, about 12–15 minutes. Taste and adjust salt if needed.

Quick pickles

In a small bowl combine 3 tbsp rice vinegar, 3 tbsp water, 1 tsp sugar and 1/2 tsp salt. Stir until dissolved. Add the thinly sliced 1/2 cup white onion and let sit at room temperature for at least 10 minutes (or refrigerate up to 2 hours) to pickle lightly.

Prepare pineapple

If using fresh pineapple, dice to yield about 1 cup. For extra charred flavor (optional), pan-sear the diced pineapple in a dry skillet or with a little oil over medium-high heat for 3–4 minutes until caramelized on the edges. Remove from heat and set aside.

Rinse 1 cup long-grain rice until water runs clear. In a small saucepan combine rinsed rice, 1.25 cups water and 1/2 tsp salt. Bring to a boil, then reduce to low, cover and simmer for 15 minutes or until water is absorbed. Remove from heat, let sit covered 5 minutes. Fluff with a fork and stir in 1 tbsp butter, the zest and juice of 1 lime, and 1/4 cup chopped cilantro. Keep warm.

Divide cilantro-lime rice between two bowls (about 1/2 cup cooked rice per bowl). Arrange shredded greens (about 1 cup per bowl) to one side. Top each bowl with generous portions of the al pastor pork (about 3/4 lb cooked total divided) and scatter the caramelized pineapple and the pickled onions over the pork.

Finish and serve

Garnish each bowl with crumbled queso fresco or cotija, sliced radishes, halved cherry tomatoes, fresh cilantro leaves and a lime wedge. Add hot sauce or extra adobo to taste. Serve immediately.