Al Pastor Taco

• 5 pounds pork roast blade, shoulder
• 3/4 cup pineapple juice
• 2 tablespoons canola oil
• 1/4 cup white vinegar
• 3 chipotles
• 1 tablespoon adobo sauce
• 2 guajillo chiles ground up dry in a spice grinder or soaked in water for 30 minutes then added to other ingredients and blended then
• 3 cloves garlic
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 tablespoon tomato paste
• 1/4 cup fresh cilantro
• 2 teaspoons kosher salt
• 1 red onion
• 1 jalapeno chile
• 3 limes
• 1 teaspoon apple cider vinegar
• 1 teaspoon kosher salt

1. 1. In a food processor or blender blend all ingredients into a marinade paste. You may need to add a little water to make sure it is not too thick.
2. 2. With half of the marinade coat the meat and refrigerate overnight.
3. 3. Preheat char-broiler and grill meat for 3-5 minutes on each side to get a nice sear on the meat.
4. 4. Remove from heat and brush remaining marinade on meat, put in a hotel pan and cover with parchment paper and wrap pan with foil
5. 5. Put in an oven at 185 degrees for 30-40 minutes to finish cooking.
6. 6. Remove from oven and let meat rest for 20 minutes. Slice real thin and put on a tortilla for service.
7. 7. Top with pickled onions, cilantro, and queso fresco cheese
8. 1. Slice onion very thin and put into a container.
9. 2. Cut the jalapeno in half and put into same container with red onion.
10. 3. Squeeze lime juice into container, and put vinegar in container. Mix well and let sit for 12-24 hours before using.

pork roast blade, pineapple juice, canola oil, white vinegar, chipotles, adobo sauce, guajillo chiles, garlic, oregano, cumin, tomato paste, fresh cilantro, kosher salt, red onion, jalapeno chile, limes, apple cider vinegar, kosher salt

Taken from www.yummly.com/recipe/Al-Pastor-Taco-2255012 (may not work)