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Jeremy Gunderson: "The most authentic tasting Al Pastor recipe I’ve…" Read More
15Ingredients
80Minutes
390Calories
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Ingredients
US|METRIC
11 SERVINGS
- 5 lb. boneless pork shoulder
- 3 Tbsp. achiote paste
- 2 Tbsp. guajillo chili powder
- 1 Tbsp. garlic powder
- 1 Tbsp. oregano
- 1 Tbsp. cumin
- 1 Tbsp. salt
- 1 Tbsp. pepper
- 3/4 cup white vinegar
- 1 cup pineapple juice
- 1 pineapple (skinned and sliced into 1-inch rounds)
- 12 corn tortillas (small)
- 1 white onion (chopped finely)
- 1 cup cilantro (chopped finely)
- 1 cup salsa (your choice)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol125mg42% |
Sodium910mg38% |
Potassium1070mg31% |
Protein51g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber4g16% |
Sugars12g |
Vitamin A6% |
Vitamin C70% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
kyle phillips 3 years ago
It turned out great. I did mine on a rotisserie and based it with the juice/Marinade for the first half hour then let it cook for the last 3hrs+ turned out perfect
Steph 5 years ago
awesome recipe! I got my hands on some pork shoulder steaks. I followed the marinade, except I cut the salt in half. I marinated them for 24 hours, grilled them on high heat for 10 to 12 minutes. They made fabulous tacos, Will be making again.
Sean R 5 years ago
Turned out great. Tried the oven cooking as in the Tasty Video and worked out well at a higher temperature