Al Pastor Pork Shoulder Tacos

Ingredients

For the Pork

• 3–4 lbs Swift Pork Shoulder, thinly sliced
• Pineapple slices
• Diced white onion
• Chopped fresh cilantro

Al Pastor Marinade

• 4 guajillo chiles, seeded
• 2 ancho chiles, seeded
• ½ cup orange juice
• ¼ cup white vinegar
• 5 garlic cloves
• ¼ onion
• 2 tbsp achiote paste
• 1 tbsp brown sugar
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1½ tsp salt

Salsa Verde

• 6 tomatillos
• 2 Anaheim peppers
• 2 garlic cloves
• ¼ onion
• Fresh cilantro
• Juice of 1 lime
• Salt, to taste

Plantain Tortillas

• 3 ripe plantains
• Oil, for frying
• Salt, to taste

Instructions

1. Toast the guajillo and ancho chiles until fragrant, then remove the seeds.
2. In a blender, combine the toasted chiles, orange juice, vinegar, garlic, onion, achiote paste, brown sugar, oregano, cumin, coriander, and salt. Blend until smooth.
3. Place the pork shoulder in a large bowl or resealable bag and coat thoroughly with the marinade. Cover and refrigerate overnight.
4. Thread the marinated pork onto a rotisserie spit, alternating with pineapple slices if desired. Cook over medium heat until caramelized and the pork reaches an internal temperature of 145°F.
5. Meanwhile, roast the tomatillos, Anaheim peppers, garlic, and onion until lightly charred. Blend with cilantro, lime juice, and salt until smooth to make the salsa verde.
6. Peel the plantains and slice into thick rounds. Fry until softened, then flatten into thin rounds. Fry a second time until golden and crisp. Season lightly with salt.
7. Thinly slice the cooked pork from the rotisserie.
8. Assemble tacos by topping the plantain tortillas with al pastor pork, salsa verde, diced white onion, chopped cilantro, and grilled pineapple. Serve immediately.