Cerdo estofado Al Pastor ahumado y dulce

Ingredientes

• 2 tablespoons kosher salt
• 2 tablespoons achiote powder
• 1 tablespoon fresh ground black pepper
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons dried oregano, preferably Mexican oregano
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ancho chile powder (or regular dark chili powder)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 4 lbs boneless pork shoulder (butt roast)
• 1 (15.25 oz) can pineapple chunks in pineapple juice
• 8 cloves garlic, minced
• 1 medium yellow onion, chopped
• 1/4 cup apple cider vinegar
• 1 cup chicken broth
• Chopped onion, fresh chopped cilantro & warm tortillas (optional), for serving

Preparación

1. 1

   Make the spice blend: In a bowl, combine the salt, achiote powder, black pepper, cumin, coriander, oregano, garlic powder, onion powder, ancho chile powder (or regular chili powder), cinnamon, and cloves and whisk the spices to fully combine. Set the spice blend aside.

2. 2

   Prep for marination: Pat the pork dry with a paper towel and place it in a large roasting dish or dutch oven (the same vessel that you’ll be cooking it in, this is clutch for easier cleanup!). Then, using a sharp paring knife, cut 1-inch slits all over the pork- about 8-10 slits. Season the pork with the spice blend, be sure to cover all surfaces, including getting in the slits as well. Then add the pineapple chunks + pineapple juice, garlic, and chopped onion, and rub the ingredients all over the seasoned pork, again including the slits. Some of the ingredients will fall off into the baking vessel, no worries, just make sure the pork is fully covered in as much of the marinade as possible. Refrigerate the pork, uncovered, for at least 3 hours or preferably overnight.

3. 3

   Preheat the oven to 300°F: While the oven is preheating, take the dish out of the refrigerator and set it on the counter to take some of the chill off. Add the vinegar and broth, and then depending on the vessel used; cover the roasting pan tightly with foil or secure the dutch oven with a lid.

4. 4

   Roast the pork: Place the pork into the oven to roast for 3 hours at 300°F until super tender when prodded with a fork. During the roasting process, uncover and baste the pork with the pan juices about every 30 minutes or so.

5. 5

   Finishing & making it crisp: Remove the dish from the oven and increase the temperature to 450°F. While the oven is increasing in heat, carefully remove the pork from the vessel and place it into a large bowl. Use two forks to pull/shred the pork apart into chunks and then place the pork shreds back into the roasting vessel, and stir well to coat the pork in the pan juices.

6. 6

   Place the pork into the oven, uncovered, and roast at 450°F for 20 minutes- until the pork and pineapple chunks are golden brown/slightly charred. Then let the pork rest for at least 15 minutes.

7. 7

   Serve: Garnish the braised pork al pastor with fresh chopped cilantro and serve with chopped onion and warm tortillas, as desired. Enjoy!