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  1. #1
    Jack's Mentor Sportsaholic's Avatar
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    Jan 2000
    Location
    Crustacean Nation
    Posts
    29,962

    DAMN, this looks so good!!!





    INGREDIENTS

    Serves 10-12
    5 pounds boneless pork shoulder
    3 tablespoons achiote paste
    2 tablespoons guajillo chili powder
    1 tablespoon garlic powder
    1 tablespoon oregano
    1 tablespoon cumin
    1 tablespoon salt
    1 tablespoon pepper
    ¾ cup white vinegar
    1 cup pineapple juice
    1 pineapple, skinned and sliced into 1-inch rounds
    1 thick wooden skewer, trimmed to the height of your oven
    10-12 small corn tortillas
    1 white onion, chopped finely
    1 cup cilantro, chopped finely
    1 cup salsa of your choice



    PREPARATION

    1. Preheat oven to 350°F/180°C.
    2. Slice the pork shoulder into about 1-centimeter slices, then transfer to a large dish or bowl.
    3. In a bowl, combine the achiote powder, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps.
    4. Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides. Wrap the dish/bowl in cling film, then marinate the pork for at least 2 hours, up to 3-5 days in the refrigerator.
    5. On a baking sheet lined with parchment paper or foil, place a slice or two of the pineapple. Take a wooden skewer and push it directly in the middle of the pineapple.
    6. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch gap at the top. Push another pineapple slice on top.
    7. Bake for about an hour and a half, until slightly charred on the outside and deep red.
    8. Rest the meat for about 10 minutes, then carve off thin slices of the pork. Slice off thin pieces of the roasted pineapples as well.
    9. To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa.
    10. Enjoy!



  2. #2
    Urban Achiever DZ's Avatar
    Join Date
    Oct 2009
    Location
    310/917
    Posts
    9,769
    Thanks. Will give this a try.

  3. #3
    Banned
    Join Date
    Jan 2017
    Location
    Norway
    Posts
    16
    Quote Originally Posted by Sportsaholic View Post




    INGREDIENTS

    Serves 10-12
    5 pounds boneless pork shoulder
    3 tablespoons achiote paste
    2 tablespoons guajillo chili powder
    1 tablespoon garlic powder
    1 tablespoon oregano
    1 tablespoon cumin
    1 tablespoon salt
    1 tablespoon pepper
    ¾ cup white vinegar
    1 cup pineapple juice
    1 pineapple, skinned and sliced into 1-inch rounds
    1 thick wooden skewer, trimmed to the height of your oven
    10-12 small corn tortillas
    1 white onion, chopped finely
    1 cup cilantro, chopped finely
    1 cup salsa of your choice



    PREPARATION

    1. Preheat oven to 350°F/180°C.
    2. Slice the pork shoulder into about 1-centimeter slices, then transfer to a large dish or bowl.
    3. In a bowl, combine the achiote powder, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps.
    4. Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides. Wrap the dish/bowl in cling film, then marinate the pork for at least 2 hours, up to 3-5 days in the refrigerator.
    5. On a baking sheet lined with parchment paper or foil, place a slice or two of the pineapple. Take a wooden skewer and push it directly in the middle of the pineapple.
    6. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch gap at the top. Push another pineapple slice on top.
    7. Bake for about an hour and a half, until slightly charred on the outside and deep red.
    8. Rest the meat for about 10 minutes, then carve off thin slices of the pork. Slice off thin pieces of the roasted pineapples as well.
    9. To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa.
    10. Enjoy!




    Thanks for this. I will probably try this at home! Cool recipe. Hoping for more! <3

  4. #4
    It looks juicy and delicious! I will definitely try it tomorrow! Thanks for sharing.
    To want to, is to be able to.

  5. #5
    Drooling!!! Let me try that one too.

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