This is for those that like it hot and spicy.
It started with just over 4Lb of pork shoulder.
For the marinade boil a pot of water, take it off the heat and soak 4 California chili pods, 4 Guajillo chili pods and half a white onion for 20 minutes. I cut off the tops and de seeded the pods first.
While that is happening I sliced the pork into 1/4' to 1/2" slices.
7/31 edit: added the garlic
Then into the blender
The chilis
the 1/2 onion
1 Whole bulb of garlic
1 tablespoon smoked paprika
1 tablespoon salt
1 tablespoon pepper
2 tablespoons Mexican Oregano
1.75 Oz Achiote paste
Juice from 1 orange
Juice from 1 lime
1 cup fresh pineapple
Blend it well
Marinate the pork overnight.
I cooked it on the propane vertical rotisserie.
This will make lots of tacos.
Oh yes, I said tacos!
It started with just over 4Lb of pork shoulder.
For the marinade boil a pot of water, take it off the heat and soak 4 California chili pods, 4 Guajillo chili pods and half a white onion for 20 minutes. I cut off the tops and de seeded the pods first.
While that is happening I sliced the pork into 1/4' to 1/2" slices.
7/31 edit: added the garlic
Then into the blender
The chilis
the 1/2 onion
1 Whole bulb of garlic
1 tablespoon smoked paprika
1 tablespoon salt
1 tablespoon pepper
2 tablespoons Mexican Oregano
1.75 Oz Achiote paste
Juice from 1 orange
Juice from 1 lime
1 cup fresh pineapple
Blend it well
Marinate the pork overnight.
I cooked it on the propane vertical rotisserie.
This will make lots of tacos.
Oh yes, I said tacos!
Last edited: