Al Pastor Pork Skewers

 

                A classic of Mexican cuisine, often served on tacos.

4 skewers

• 400 g pork shoulder, cut into 2 cm (1 in.) cubes
• 500 ml fresh pineapple, cut into 2 cm (1 in) squares
• 1 red onion, cut into 2 cm (1 in.) cubes
• 125 ml fresh coriander leaves
• 1 lime, cut into wedges

Al Pastor Marinade

• 1 onion, quartered
• 125 ml orange juice
• 45 ml white wine vinegar
• 2 guajillo peppers, halved and seeded
• 2 cloves garlic
• 15 ml cumin

1. In a food processor, purée all the marinade ingredients; Heat the marinade in a skillet over low heat for 15 minutes and refrigerate.
2. As soon as the marinade has cooled, in a bowl, mix it with the pork loin and pineapple; cover and refrigerate at least 4 hours.
3. Remove pork and pineapple from marinade; on previously soaked wooden skewers, alternate the pork cubes and the pineapple and red onion pieces.
4. Cook the skewers for 8 to 10 minutes over high heat on the barbecue or in a ridged cast iron skillet; turn occasionally during cooking.
5. Serve the skewers with small tacos or on a bed of rice; garnish with fresh cilantro and lime wedges.

BON APPÉTIT