Pork shoulder is an exceptionally fatty cut of meat.Įven if you trim some off, there will still be plenty of fat to give flavor to the meat.įor REALLY thin slices of pork shoulder, pound it into thinner slices. Using a sharp knife, slice into thin pieces.įeel free to trim up any fatty areas.It will last for up to 3 days in the fridge and up to 4 months in the freezer. To make cooking easier, make the sauce ahead of time. To the blender, add all the marinade ingredients.
I prefer to cook the chiles in Mazola® Corn Oil as it is a heart-healthy* all-purpose cooking oil that you can feel good about using.
Remove from heat and cover for 5 minutes, until the chiles are rehydrated.īe careful not to burn the chile, or they will become bitter, and you’ll need to start all over again.
GROUND PORK AL PASTOR RECIPE HOW TO
Salt, Black Pepper, Cinnamon, Cumin – All of these herbs add richness and earthiness.ĭiced onion and fresh cilantro How to Make the Marinade: Mexican Oregano is citrusy, herby, and makes the perfect addition to the marinade. Onion and Garlic – Fresh is best, but you can substitute for 1 tablespoon garlic powder and 1 tablespoon onion powder. Pineapple Juice, or substitute with orange juiceįresh Pineapple – The thick cuts of the fruit will help stabilize the trompo. Guajillo Chiles – If you can’t find them as dried chiles, look for ground guajillo. Look for it in the Hispanic aisle, or order online.Īpple Cider Vinegar, or substitute for white distilled vinegar. For a leaner cut, try pork loin.Īchiote Bar – This is an absolute MUST ingredient. Pork – Either boneless pork shoulder or pork butt work best. Mazola® Corn Oil – You’ll need this to toast the chiles and also in the marinade. 5 How to Assemble the Al Pastor Trompo:.
0 kommentar(er)
