I had a craving for some Al Pastor but didn't have the time or ingredients to do it proper.
So I improvised and it came out dang tasty for a bastardized version.
It had the prerequisite charred, sweet-n-salty, chile flavor that is Al Pastor, the flavor was just a little different but damned good.
It really could use the Guajillo chiles for the true flavor, and the pork could be sliced a little thinner.
But nobody complained, there was prolonged silence save the sounds of satisfied eating.
The Pork
5lbs or more of pork steaks, cut 1/2 inch or less
Or you can slice up a pork butt
Marinade
20 oz Crushed Pineapple
19 oz Red enchilada sauce
7oz Chipotle chiles in Adobo sauce, pureed
4T Achiote powder or paste aka ground Annatto
1T Cumin
1T Paprika
2T Sea salt
Miscellaneous
1 32ct bag of Corn Tortillas, lightly steamed
Salsa Roja and Guacamole
Chopped onion, cilanto and lime wedges for garnish.
Directions
Puree chipotles with enchilada sauce and spices.
Add pineapple and juice from the can, stir well.
I marinated the pork steaks for 5 hours.
I'll try 8hrs next time to see if I can get a little deeper penetration of flavor/color.
Grill over high heat to get a good char.
Had a huge bowl of leftover Loaded Mashed Potatoes, so those got reheated.
Mashed taters, bacon, caramelized onion, sour cream, butter and red pepper.
Whipped up a side of Black beans, Hominy, onion and Rotel.
I was forced out of the kitchen by the hungry horde and barely escaped with my own plate and the camera was left behind, so alas no money shot.
So I improvised and it came out dang tasty for a bastardized version.
It had the prerequisite charred, sweet-n-salty, chile flavor that is Al Pastor, the flavor was just a little different but damned good.
It really could use the Guajillo chiles for the true flavor, and the pork could be sliced a little thinner.
But nobody complained, there was prolonged silence save the sounds of satisfied eating.
The Pork
5lbs or more of pork steaks, cut 1/2 inch or less
Or you can slice up a pork butt
Marinade
20 oz Crushed Pineapple
19 oz Red enchilada sauce
7oz Chipotle chiles in Adobo sauce, pureed
4T Achiote powder or paste aka ground Annatto
1T Cumin
1T Paprika
2T Sea salt
Miscellaneous
1 32ct bag of Corn Tortillas, lightly steamed
Salsa Roja and Guacamole
Chopped onion, cilanto and lime wedges for garnish.
Directions
Puree chipotles with enchilada sauce and spices.
Add pineapple and juice from the can, stir well.
I marinated the pork steaks for 5 hours.
I'll try 8hrs next time to see if I can get a little deeper penetration of flavor/color.
Grill over high heat to get a good char.
Had a huge bowl of leftover Loaded Mashed Potatoes, so those got reheated.
Mashed taters, bacon, caramelized onion, sour cream, butter and red pepper.
Whipped up a side of Black beans, Hominy, onion and Rotel.
I was forced out of the kitchen by the hungry horde and barely escaped with my own plate and the camera was left behind, so alas no money shot.
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