TACOS AL PASTOR
Chuy’s Restaurant Copycat Recipe
Makes 6 servings
5-6 pound pork butt (often sold as Boston butt)
1 pint pineapple juice
1/2 tablespoon kosher salt
1 tablespoon salt
1/2 tablespoon chili powder
1/2 teaspoon cumin
1/2 cup red chile sauce
1/2 cup fresh green chiles, roasted, diced
1 medium onion, peeled and finely diced
1/2 cup cilantro, chopped, stems removed
24 (5 inch) flour tortillas
Cut pork butt into 2 x 3 inch cubes. Do not remove the fat. Place in a large baking dish. Combine pineapple juice, red chile sauce, green chiles and spices in a separate bowl. Add marinade on top of the pork butt, toss together to coat pork thoroughly. Cover baking dish with aluminum foil and make sure the pan is air tight. Marinate for 12-24 hours in refrigerator.
When ready to cook, heat oven to 325 degrees. Roast for 2 1/2 to 3 hours, until the internal temperature is 200 degrees and meat is fork tender. Uncover and let meat rest for 10 minutes. Shred the meat by pulling it apart with two forks. The pieces should be torn into small bite size pieces. When shredding, large pockets of fat should be discarded. Small amounts of fat are fine and add to the flavor.
Onion Cilantro Garnish: Peel onions and finely dice. Remove stems from cilantro, finely chop and add to onions, mixing well.
To serve tacos al pastor, heat the tortillas in a skillet on the stovetop, or directly over an open flame. Place warmed tortillas on a plate and top each with about a quarter cup of pork mix. Garnish with 1 tablespoon onion and cilantro mix. Serve with rice, refried beans and guacamole.