Al Pastor Style Recipe
Slow & Low Braised Shredded Pork / Shredded Lettuce / Pineapple Pico De Gallo / Mango Pineapple Vinaigrette / Cotija Cheese
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Pork
In a large bowl, combine the garlic, onion, chili powder, cumin, oregano, salt, and black pepper. Rub this mixture all over the pork shoulder. Let it marinate for at least 1 hour, preferably overnight in the refrigerator.
- 2
Braiding the Pork
Preheat the oven to 300°F (150°C). Place the marinated pork shoulder in a heavy Dutch oven or oven-safe pot. Pour the pineapple juice over the pork and cover the pot with a lid.
- 3
Slow Cooking
Cook the pork in the preheated oven for about 4 hours, or until it is tender and easily shreds with a fork.
- 4
Prepare the Pineapple Pico de Gallo
In a bowl, mix the diced pineapple, diced mango, lime juice, and salt to taste. Set aside.
- 5
Assemble the Dish
Once the pork is done, shred it with two forks. Serve the shredded pork on a platter, topped with shredded lettuce, pineapple pico de gallo, crumbled Cotija cheese, and a drizzle of olive oil.