Mike Johnson’s Tacos Al Pastor
1 tablespoon canola oil, plus more for brushing
- 3 garlic cloves
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cloves
- 4 guajillo chiles—stemmed, seeded and cut into 2-inch pieces
- 1/3 cup pineapple juice
- 1/4 cup distilled white vinegar
- 2 tablespoons achiote paste
- Sea salt
- 2 pounds boneless pork shoulder, sliced 1/4 inch thick
- 1/2 medium pineapple, peeled and sliced 1/2 inch thick
- 1 medium red onion, sliced crosswise 1/2 inch thick
- Warm corn tortillas, chopped cilantro and lime wedges, for serving
1.In a saucepan, heat the 1 tablespoon of oil.
2.Add the garlic and cook over high heat, turning occasionally, until lightly browned, about 1 minute.
3.Stir in the oregano, cumin, pepper and cloves and cook until fragrant, about 1 minute.
4.Add the chiles and cook, stirring, until blistered in spots, about 30 seconds.
5.Add the pineapple juice, vinegar and achiote paste and bring to a boil.
6.Remove from the heat and let stand for 5 minutes.
7.Transfer the chile mixture to a blender and puree until smooth. Season with salt.
8.Scrape the marinade into a plastic bag. Add the pork and turn to cover. Set the bag in a small baking dish and refrigerate overnight to marinate.
9.Light a grill with Royal Oak Lump. Brush the pineapple and onion with oil. Grill over high heat, turning once, until lightly charred and softened, 3 to 5 minutes.
10.Transfer to a carving board and tent with foil.
11.Remove the pork from the marinade.
12.Grill over high heat until lightly charred and just cooked through, 2 to 4 minutes.
13.Transfer to the carving board and let rest for 5 minutes.
14.Cut the pineapple, onion and pork into thin strips and transfer to a bowl. Serve with tortillas.