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.

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