This crispy pork taco is a best of both worlds situation. You get the shredded crispy pork of carnitas and the intense sweetsavory combination of al pastor. Now that I've combined the two, I'm not sure I can go back.

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MY GEAR:
14" NONSTICK SAUTE PAN: https://amzn.to/3mWF5h3
BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD
PLASTIC CUTTING BOARD: https://amzn.to/2JioHYR
ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3
HALF SHEET PAN + RACK: https://amzn.to/34v7CSC
IMMERSION BLENDER: https://amzn.to/36ycPf2
6.75qt LE CREUSET DUTCH OVEN: https://amzn.to/39o1VK7
MASAHIRO CHEF'S KNIFE: https://amzn.to/3cSFkFm
FOOD PROCESSOR: https://amzn.to/2XDe5Yp
QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx
MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6

RECIPE

PORK:
▪3.5lb/1.5kg bone in pork butt
▪8ish TBSP/100150g of salt

Cut 24 deep slashes on both sides of pork. Liberally salt all sides of pork, making sure to salt into cuts. Cure uncovered in fridge for 224 hours.


Place pork in large roasting vessel and roast in 250F/120C preheated oven for 68hrs until fork tender and bone is easily removed. Alternatively, you can pressure cook on high with 2qt/2L of stock/water for 1 hour. Allow meat to rest.


TOMATILLO SALSA:
▪450g or 1lb ripe tomatillos, halved or quartered
▪125g or about 1/2c red onion, diced small
▪50g or about 1/2c poblano pepper, diced small
▪3 garlic cloves (minced or pressed)
▪5g or 3/41txp salt
▪50g or 1/4c water

Place ingredients in a sauté pan over medium high. When tomatillos start to become juicy, cover, reduce heat to medium, and cook for an additional 1015min until salsa is saucy, tender, and well broken down. Allow to cool.

TORTILLA:
▪250g or about 2c dried instant masa flour
▪3g or 1/2tsp salt
▪30g or 2Tbsp lard
▪260g or 1c water, room temp

Place all ingredients except water into a food processor. Process on high while streaming in water. When ready, dough should be able to squeeze together well without crumbling apart. Transfer to a bowl, and press tortilla dough into one mass. Cover with damp towel while you measure and press tortillas.

Preheat nonstick pan over medium high. Measure about 40g sized balls and press each out into flat rounds between parchment paper (you can use anything heavy and flat if you don't have a tortilla press). Cook for about 30sec per side, or until set. Place in a tortilla warmer (or any container with a lid to retain heat and steam).

TO FINISH AND ASSEMBLE TACOS:
▪34tbsp neutral oil (for cooking pork)
▪200g or 1c diced pineapple
▪Additional garnish: minced and rinsed red onion, chopped cilantro, crumbled queso fresco (or feta if you can't find)

Shred pork into large bitesized chunks. Add oil to large preheated pan (over high heat), followed by pineapple. Once pineapple has taken on color, add in 1/2 of shredded pork. Spread pork out and press it into pan so it takes on color and crisps up. Once crisped on one side, toss and allow to continue to crisp up. Add 175g/1c of my al pastor marinade (recipe below). Toss/stir to combine and allow marinate to reduce and caramalize meat mixture.

Add meat to fresh tortilla, top with tomatillo salsa, fresh onion, cilantro, and queso fresco crumbles.


AL PASTOR MARINADE:
▪200g or 3/4c+1tbsp water
▪30g or about 2Tbsp achiote annatto paste (or ground anatto seed if you can't find)
▪50g or 1/4c pineapple, diced
▪50g or 2Tbsp orange juice
▪8g or 3tsp Chile powder
▪3g or 1.5tsp cumin
▪20g or 1 2/3tbsp sugar
▪3g or 1tsp garlic powder
▪5g or 3/4tsp salt
▪20g 1tbs+1tsp white distilled vinegar

Place ingredients in a highsided container and blend with an immersion blender until smooth.


#porktacos #carnitas #alpastor

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