Tacos al Pastor
1 tablespoon ground achiote powder*
1 tablespoon chili powder
6 garlic cloves, peeled and minced
1 tablespoon ground cumin
1/2 tablespoon dried oregano
1/2 tablespoon Garlic Infused salt
3/4 cup Pineapple Infused White Balsamic
3/4 cup pineapple juice
3 tablespoons Koroneiki olive oil
3lbs. pork shoulder, thinly sliced
1 doz. corn tortillas
1 cup 12 Oaks Salsa Verde
minced yellow onion
In a large bowl whisk together marinade ingredients. Place sliced pork in a large zipper bag and pour in marinade, massage the bag to coat the slices. Refrigerate overnight.
Preheat oven to 400°F and line a baking sheet with aluminum foil. Remove the top racks from the oven, leaving one rack on the bottom.
Cut the bottom off the pineapple and stick a large bamboo skewer in the center, place on the baking sheet standing upright. Thread pork onto the skewer (creating a tall tower) and top with another thick slice of pineapple. Place in the oven and roast for 1 1/2 hours or until nicely charred, cooked through and tender. Let rest for 10 minutes before slicing and serving.
Peel the remaining pineapple, remove the core and cut into bite-sized chunks.
While holding the top of the tower, shave off thin slices (working the knife down towards the base).
Fill tacos with pork, pineapple, salsa verde, onion, and cilantro. Serve with lime wedges for a little squeeze of citrus.
*Achiote powder can be purchased online or at specialty grocery stores.