by ANNE Carter
New Recipe
PREP TIME - 45minutes COOK TIME - 1hour 30minutes MARINATING TIME - 2hours TOTAL TIME - 4hours 15minutes COURSE - Main Course CUISINE - Mexican SERVINGS - 10 CALORIES - 400 kcal
– Cutting Board and Knife – Large Dish or Bowl – Medium bowl – Wooden Skewer – Plastic Wrap – Baking sheet – Refrigerator – Oven
– 1 centimeter Pork Shoulder – 2 tbsp Achiote Paste – 1 tbsp Chili Powder – 1 tsp Garlic Powder – 1 tsp Oregano – 1 tsp Cumin – 1 tsp Salt – 1/2 tsp Pepper – 2 tbsp Vinegar
– 1/4 cup Pineapple Juice – Sliced pineapple – Tortillas – Sliced Onion – Fresh Cilantro – Salsa – Diced Avacado – Lime Wedges
1. Slice pork shoulder into 1-centimeter (¼ in) slices and place in a large dish. 2. In a medium bowl, mix achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice until smooth. 3. Pour marinade over pork slices, toss to coat, cover with plastic wrap, and refrigerate for 2 hours to 3 days.
4. Place pineapple slices on the baking sheet. Skewer them with a wooden skewer through the middle. 5. Thread pork slices onto the skewer, leaving a 1-inch gap at the top. Add another pineapple slice on top. 6. Bake for approximately 1½ hours until pork is slightly charred and deep red.
7. Rest meat for 10 minutes, then carve thin slices of pork and roasted pineapple. 8. On tortillas, place pork, pineapple, onion, cilantro, salsa, and diced avocado. 9. Serve assembled tacos with lime wedges.