Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To start the fermentation, combine 1 cup diced fresh pineapple, 5 crushed green cardamom pods, 1/4 cup filtered water, and 1 teaspoon of salt in a clean jar, then cover loosely and let it ferment at room temperature for 2-3 days, stirring once daily.

2. 2

   Rehydrate the chilies by soaking 3 dried guajillo chilies and 2 dried ancho chilies in 1/2 cup hot water for 20 minutes until softened, then drain and reserve the soaking liquid.

3. 3

   In a blender, combine the fermented pineapple mixture, rehydrated chilies, 3 tablespoons achiote paste, 4 peeled garlic cloves, 1/4 cup apple cider vinegar, 1 teaspoon ground cumin, 1/2 teaspoon dried Mexican oregano, 1/4 cup fresh orange juice, and 1 teaspoon of salt, blending until a smooth paste forms, adding a tablespoon of the reserved chili soaking liquid if needed for consistency.

4. 4

   Place 2 pounds of 1-inch cubed boneless pork shoulder into a large bowl, pour the entire marinade over the pork, ensuring it is thoroughly coated, then cover and refrigerate for at least 4 hours, or preferably overnight.

5. 5

   In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat, then add the marinated pork in batches, searing each batch until nicely browned on all sides, about 5-7 minutes per batch.

6. 6

   Return all the seared pork and any remaining marinade to the pot, add 1/2 cup of water or chicken broth, bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the pork is fork-tender.

7. 7

   Remove the cooked pork from the pot and shred it using two forks, then return the shredded pork to the pot with the sauce and stir to combine thoroughly.

8. 8

   Serve the Al Pastor pork in warm corn tortillas with diced white onion, chopped fresh cilantro, and lime wedges for an authentic Mexican experience.