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Рецепт Spit Grilled Marinated Pork (Carne Al Pastor)
by Global Cookbook

Spit Grilled Marinated Pork (Carne Al Pastor)
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  Порций: 8

Ингредиенты

  • 3 x California chiles see * Note
  • 1 x ancho chile see * Note
  • 1 x guajillo chile see * Note
  • 1 x cascabel chile see * Note
  • 1 x chile de arbol see * Note
  • 1 x bay leaf
  • 3/4 c. orange juice
  • 1/4 c. pineapple juice
  • 1 Tbsp. white vinegar
  • 1 1/2 tsp cinnamon
  • 1 tsp sea salt
  • 1 x clove garlic
  • 2 Tbsp. salt
  • 3/4 tsp freshly-grnd black pepper
  • 3/4 tsp garlic salt
  • 1/4 tsp Mexican oregano
  • 1/4 tsp achiote condimentada see * Note
  • 1 x thinly-sliced onion divided
  • 5 lb boneless pork butt cut in 8 chunks
  • 1/2 x pineapple peeled, sliced,
  •     and cut in quarters

Инструкции

  1. Note: Dry chiles and achiote condimentada* (seasoned achiote paste) are available in well-stocked supermarkets and at Latino markets.
  2. Combine 5 c. of water, the California, ancho, guajillo and cascabel chiles, the chile de arbol and the bay leaf in a large pot and bring to a boil. Boil for 5 min. Remove from heat and let stand till softened, about 5 min. Drain the chiles, throw away the bay leaf and remove and throw away the stems and seeds of the chiles.
  3. Place the softened chiles in a food processor with the orange and pineapple juices, vinegar, cinnamon, sea salt, garlic, salt, pepper, garlic salt, oregano, achiote paste and half the onion. Puree till smooth.
  4. Pour the marinade into a large resealable plastic bag, add in the meat and toss to coat. Chill 24 hrs.
  5. Heat the oven to 350 degrees. Place half the pineapple in an even layer in the bottom of a roasting pan. Place the pork on top, followed by the remaining pineapple and the remaining sliced onion. Cover with foil and roast till meat breaks apart with a fork, about 2 to 2 1/2 hrs. Remove the meat from the pan, throw away the pineapple and set aside the pan juices.
  6. Put the meat on a rack in a baking pan, baste it with the pan juices and place under the broiler to crisp the edges of the meat, about 3 min. Turn and cook for a few more min.
  7. Remove the meat from the oven and let stand till cold sufficient to handle, then, with a fork, shred and pull it apart and place on a serving platter. Spoon pan juices over to moisten. Serve with corn tortillas and condiments, allowing everyone to make their own tacos.
  8. This recipe yields 8 servings.