![]() ![]() 2) I grilled the pineapple rounds and left them for serving on the side as we're not fans of pineapple in food, but love it alongside of it. This was fabulous! Two small deviations: 1) I used a pork shoulder, left it whole, and put it into the slow cooker for 6 hours on low then shredded it for serving. The smokey salsa recipe was good but I prefer tomatillo salsa for the bright fresh flavor. I even made homemade guajillo chile powder (a pain) and grilled the pork on hardwood charcoal. maybe? It just tasted like chili powder paste on grilled pork. I can't imagine that the pineapple would have elevated this much more than fresh lime. I made this as others suggested w/o the pineapple and with lime instead. Just a thought as to why some people had mushy meat and others didn't. I think the problem with pineapple making the pork mushy for some is some people are using fresh pineapple, which still has active enzymes, vs canned pineapple where the heating process has killed the enzymes. Regular salt usually has iodine in it and kosher salt does not, making it taste better. It also does not have iodine in it, making it taste better. Kosher salt is called kosher salt because the size of its crystals is ideal for drawing out moisture from meat, making it perfect for use in the koshering process. I AM DEFINITELY MAKING THIS AGAIN, AND AGAIN.(and again) ♡ Lime, and if you toast the guajillo peppers on a comal in the oven for 10 or 15 minutes, it brings out another flavor, AND they're much easier to get the seeds out, and I used a coffee grinder to grind them into powder. Tacos al pastor is my FAVORITE TACOS(besides de lengua)I love garlic, so I obviously added a few more cloves. I meant to say I used pineapple juice, and lime, and did the pineapple slices at the end with the taco meat, when I tossed it together with, the onion, it was fantastic. Serve pork-pineapple mixture with onion-cilantro relish, Smoky Two-Chile Salsa, and lime wedges. Grill tortillas until warm and slightly charred, about 10 seconds per side. ![]() Meanwhile, finely chop remaining onion half and place in medium bowl. Transfer pineapple and pork to work surface chop pineapple into 1/2-inch cubes, discarding cores. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Add marinade and seal bag, releasing excess air. Place pork in large resealable plastic bag. Add orange juice and next 7 ingredients puree marinade until smooth. Place chopped onion and chopped pineapple in blender. Coarsely chop 2 pineapple rounds, discarding core cover and chill remaining pineapple.
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