AL PASTOR Tacos

In this episode, we show how to make some legit al pastor at home in the oven, no giant vertical spit necessary!
Ingredients:
Boneless Pork Shoulder
1 pineapple
Bamboo skewers
For Al Pastor Marinade:
6 Guajillo Peppers
1 Ancho Chili Pepper
4 Chilis de Arbol
Cilantro
Salt
Mexican Oregano
Cumin
Ground Ginger
Achiote Paste (half of one brick)
Apple Cider Vinegar (1/4 cup)
1/4 cup Pineapple Juice (or orange juice would work almost as well)
1/4 Onion
6 Garlic Cloves
For Tomatillo Salsa:
4 Tomatillos
2 Jalapenos
4 Garlic Cloves (with paper)
1 small onion (quartered)
For Avocado Lime Cilantro Crema:
1 Avocado
Juice of 1 Lime
1/4 cup Sour Cream
1/4 cup Mayo
Directions:
Remove tops & seeds from dried peppers and pour boiling water over them to cover
Allow peppers to sit in hot water for 15 minutes to rehydrate
Drain peppers, then add remaining marinade ingredients to blender & blend until smooth
Slice pork into 1/4 inch slices and marinate with marinade, covering every slice, let sit for at least 2 hrs, but overnight would be better
Roast salsa ingredients in your oven on broil for 5 - 10 minutes until softened and a little charred
Place all salsa ingredients in blender, blend until as smooth as you like, then boil in a small pot for a few minutes to deepen the flavors
Place all your crema ingredients in a blender & blend until smooth
Use a vertical spit set up like I did, or put a bamboo skewer or two in the base slice of your pineapple.
Layer your marinated pork slices on the skewer, building a meat tower, and you can optionally add slices of pineapple throughout, then place the top slice of pineapple on top
Cover meat tower in foil & bake at 300 F for 90 minutes
Take foil off & bake at 300 F for another 90 minutes
Allow to cool for 10 minutes, then slice meat off the sides & build your tacos.
Enjoy!!!