Happy Taco Tuesday ~ Covid 19 version ~

While in quarantine, we know that you cant enjoy your favorite Tacos al Pastor. We at Taco Taxi decided to post a recently recipe that we cook at our own hone. The final result was INCREDIBLE....hope you enjoy!

Ingredients:

2-3 lb boneless pork shoulder or pork loin
2 tablespoons achiote paste
1.5 tablespoons guajillo chili powder
1 tablespoon granulated garlic
1 tablespoon dried oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
1 cup white vinegar
1 cup pineapple juice
1 pineapple, skinned and sliced into 1-inch rounds (you will use 2- 3 for the baking. The rest will be cut into cubes or slices.
Street tacos corn tortillas
1 white onion, finely chopped
1 cup fresh cilantro, finely chopped
Your favorite Salsa (hopefully is our very own Skull Fire Salsa)
3 limes, cut into wedges
1 thick wooden skewer, trimmed to the height of your oven (you will have to take some of the dividers out.

Slice the pork shoulder into about 1/4 inch slices, then transfer to a large bowl.
you will have to dissolve the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, in the vinegar, and pineapple juice by mashing and stirring until smooth with no lumps ( tip....if you microwave the liquids, it make it easier...but not too hot, just warm).
Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. 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.
Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
To assemble, cut/slice some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa,
Serve with lime wedges.