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Carnitas Al Pastor mashup taco
https://www.youtube.com/watch?v=DPA2nQpnkFA
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Ingredients
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PORK:
3.5lb/1.5kg bone in pork butt
8ish TBSP/100-150g of salt
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 3/4-1txp salt
50g or 1/4c water
TORTILLA:
250g or about 2c dried instant masa flour
3g or 1/2tsp salt
30g or 2Tbsp lard
260g or 1c water, room temp
TO FINISH AND ASSEMBLE TACOS:
3-4tbsp 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)
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
Instructions
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PORK:
Cut 2-4 deep slashes on both sides of pork. Liberally salt all sides of pork, making sure to salt into cuts. Cure uncovered in fridge for 2-24 hours.
Place pork in large roasting vessel and roast in 250F/120C preheated oven for 6-8hrs 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:
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 10-15min until salsa is saucy, tender, and well broken down. Allow to cool.
TORTILLA:
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:
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:
Place ingredients in a high-sided container and blend with an immersion blender until smooth.
