Smoked Pork al Pastor

• porcje: 10 servings
• czas aktywny: 1 hour
• całkowity czas: 6 hours

Składniki

8-10 Lbs. Pork boneless pork butt

3 Tbsp Avocado oil (Or neutral oil)

1 cup diced white onion (About 1/2 medium onion.)

8 cloves Garlic (1 head)

4 Tbsp achiote paste (1/2 block, 50 grams.)

2 Tbsp oregano

2 Tbsp cumin

1 Tbsp chili powder

3 Tbsp salt

1 Tbsp paprika

1 cup vinegar

4 Tbsp black pepper

2 Pasilla peppers (diced)

1 ½ cups Chicken stock

4 dried ancho chilies (stems removed, deseeded.)

1 Can Chipotle (7 oz, 199 grams.)

Cilantro for garnish

Pineapple chunks for garnish

Chopped onion for garnish

Corn tortillas.

Wskazówki

Freeze your pork butt for about 2 hours. This will help slice it easier. You can also ask your butcher to thinly slice it.

Make the marinade

In a heavy-bottom pot add the avocado oil and chopped onion. Cook for about 5 minutes until the onions are caramelized, about 5-7 minutes. Stir constantly to avoid burning the onions.

Once the onions are caramelized add the garlic and cook for 1 minute until fragrant.

Add the chicken stock, vinegar, Pasilla peppers and dried ancho chiles.

Add the salt, pepper, paprika, oregano, achiote, cumin, ancho Chile powder and the chipotles in adobo sauce.

Cook over medium heat for about 20 minutes. Remove from the heat and cool down before blending.

Blend on high speed until the marinade is smooth.

Cover the pork slices entirely with the marinade. I like to use a glass bowl and tongs to dip each slice and then store them in a zip-top bag overnight.

Marinate the pork for at least 6 hours and up to 24 hours.

Set your pellet smoker at 275 Fahrenheit and cook until the internal temperature reads 165F. I like to use a meat thermometer to be exact. It usually takes 4-5 hours.

Baste the meat every 30 minutes with the pan drippings until done.

To serve, shave the meat thinly with a knife and toss in the pan drippings.

Serve with tortillas, garnish with cilantro, onion and pineapple chunks.