Ingredients
- •2 lbs pork shoulder, sliced into 1/4-inch thin steaks
- •3 tbsp achiote paste (recado rojo)
- •½ cup fresh pineapple juice
- •¼ cup white vinegar
- •3 dried guajillo chilies, stemmed and seeded
- •2 dried ancho chilies, stemmed and seeded
- •4 cloves garlic
- •1 tsp ground cumin
- •1 tsp dried oregano (preferably Mexican)
- •½ tsp ground cinnamon
- •½ tsp ground cloves
- •1 tsp kosher salt
- •½ tsp black pepper
- •1 cup fresh pineapple chunks
- •2 tbsp vegetable oil
- •For serving: corn tortillas, diced onion, fresh cilantro, lime wedges, salsa
Instructions
Toast dried chilies in a dry skillet over medium heat for 1–2 min until fragrant
Transfer to a bowl and cover with hot water for 15 min to soften
Drain chilies and add to a blender
Add achiote paste, pineapple juice, vinegar, garlic, cumin, oregano, cinnamon, cloves, salt, and pepper
Blend until smooth
Place pork slices in a large zip-top bag or bowl
Pour marinade over pork and massage to coat evenly
Refrigerate for at least 8 h or overnight
Preheat sous vide water bath to 147°F (64°C)
Transfer pork and marinade to vacuum bags or zip-top bags (work in batches if needed)
Cook for 4 h
Remove pork from bags and pat dry
Heat vegetable oil in a cast iron skillet or griddle over high heat
Working in batches, sear pork slices for 1–2 min per side until charred
In same pan, sear pineapple chunks for 2–3 min until caramelized
Chop pork and pineapple into bite-sized pieces
Warm corn tortillas
Fill tortillas with pork and pineapple
Top with diced onion, cilantro, and a squeeze of lime
Serve with your favorite salsa
Notes
- •Achiote paste is sold as "recado rojo" in Latin markets
- •Guajillo and ancho chilies provide mild, fruity heat - not too spicy
- •Slicing the pork thin before cooking mimics the traditional trompo texture
- •Leftover al pastor is excellent in quesadillas or breakfast burritos