Pork Kebabs Al Pastor Food

OVEN SPIT PORK AL PASTOR

Steps:

• Heat a medium saucepan over medium heat and add the ancho chiles. Toast, turning halfway through, until fragrant, 3 to 5 minutes. Add the orange juice, honey, tomato paste, garlic, yellow onion, chipotle, 1 tablespoon salt and 1 cup water. Bring to a boil and then reduce to a simmer. Cook until the peppers and onions are soft, about 10 minutes. Transfer to a blender and blend until smooth. Cool completely.
• Combine the cooled marinade with the pork chops in a large resealable bag and massage to coat the meat. Marinate for at least 1 hour and up to overnight.
• Preheat the oven to 400 degrees F.
• Cut off the top of the pineapple and reserve. Cut the remaining pineapple in half crosswise. Peel both halves with a knife. Slice three 1/8-inch-thick rounds from the top half of the pineapple and set the rest aside. Place the bottom half of the pineapple in a medium cast-iron skillet and insert a long wooden skewer pointed tip up into the core of the pineapple. Thread one-quarter of the pork chops on the skewer, then slide on 1 cube of butter. Repeat with the remaining pork chops and butter, ending with the meat on top. Top with the 3 pineapple rounds and press the meat down firmly to compress the layers.
• Carefully transfer to the oven and cook until a thermometer inserted in the thickest part of the meat stack registers 160 degrees F, about 1 hour 30 minutes.
• Meanwhile, core and dice the remaining pineapple. Combine with the cilantro, red onion, lime juice, habanero and a pinch of salt in a medium bowl.
• Transfer the stack of pork and pineapple to a cutting board and thread the reserved pineapple top on the skewer. Holding the pineapple top to stabilize the stack, use a sharp carving knife or electric knife to shave off thin pieces of meat. Serve with the tortillas and pineapple salsa.

PORK KEBABS AL PASTOR

Steps:

• Heat a dry small heavy skillet over medium heat until hot, then toast chiles, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds. Stem chiles.
• Purée 1 chile (reserve remainder for salsa) in a blender with pineapple, vinegar, oil, garlic, oregano, cumin, and 1 3/4 tsp salt, then transfer to a bowl.
• Preheat broiler.
• Oil a small baking pan, then add tomatoes and onion. Broil 4 to 6 inches from heat, turning occasionally, until tomatoes are wilted, skins are blistered, and onions begin to soften and are charred in spots, 16 to 18 minutes. Transfer to blender. Add remaining 2 toasted chiles, water, and 1 tsp salt and purée until smooth. Add cilantro and 1/2 cup pineapple basting sauce and pulse until cilantro is finely chopped.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
• Toss pork with half of remaining pineapple basting sauce, then thread pork, onion, and pineapple onto skewers, leaving small spaces between pieces. Put on a tray. Wrap tortillas in 2 separate foil packages.
• Oil grill rack, then grill skewers, covered only if using a gas grill, turning and basting frequently with remaining sauce (do not baste during last 3 minutes), until pork is cooked through, 8 to 10 minutes. Transfer to a platter and keep warm, covered.
• Heat tortillas (in foil) on grill, turning once, until warmed through, about 3 minutes total.
• Remove pork, pineapple, and onion from skewers. Serve wrapped in tortillas with salsa and other accompaniments.

PORK AL PASTOR

Steps:

• Puree the salt, pineapple, achiote and garlic in a blender until a thick paste forms, adding up to 1/4 cup water if necessary.
• Trim and remove most of the fat from the pork butt. Slice and then dice the trimmed meat and mix with half the puree. Place in the fridge and let sit for 24 hours.
• Before cooking the pork, rub the puree into the meat, adding more if necessary. Add to a skillet and cook over medium heat until the meat is cooked through and browned, 6 to 10 minutes.
• Serve in tacos, over rice and beans or on potatoes.

PORK AL PASTOR

Steps:

• Slice tenderloin, lengthwise and then in 1/2 inch slices.
• In a medium bowl combine juice (see note in ingredients) chile, adobo sauce, 1 teaspoon kosher salt and 1/4 teaspoon pepper. Add pork and toss to coat. Set aside.
• Brush onion and pineapple slices with canola oil and add to grill pan over medium high heat, cook, stirring until charred (5 minutes). Remove from heat and let cool and then chop together.
• Add pork to pan and grill turning - 5 minutes or until done. Chop pork into 1/4 inch pieces and add to pineapple mixture.
• Serve with warm tortillas and salsa and other condiments.