Tacos al Pastor

Sunday I smoked a four-pound pork shoulder for pulled pork sandwiches. The sandwiches were good with a mustard-based sauce on sesame seed buns. But, I have some left over pork shoulder. I normally make carnitas or tacos al pastor for the left overs, although the meat is wonderful cold in a sandwich with mayo and horseradish. YUMMY!!

Tonight, I made tacos al pastor. I eat them at a Mexican Restaurant here in Clear Lake and a taqueria in Pasadena. The name means "shepard-style tacos." The picture above shows them being served similar to Greek gyros. If'n yer interested, you can read all about them here. I searched for recipes and chopped and deleted what I didn't like I added what I thought would be some tasty additions.

What follows is my version of tacos al pastor. I used pork shoulder but you can also use tenderloin or chops. This should serve four comfortably.

Ingredients

2 t canola oil/homemade lard
1 pound cooked pork shoulder shredded/chopped(your choice)
1/2 t granulated garlic
1 1/2 t ground cumin
2 t chile powder(use my recipe)
S&P to taste
1 T vinegar
Juice 1/2-1 orange(to taste)
2 t chiles in adobo sauce(to taste...feelin' spicy, add more)
1/2 t brown sugar
1/4 c water for deglazing


Corn tortillas
Diced onion
Chopped cilantro
Salsa verde(recipe to follow at a later date)

Directions

Heat skillet to medium high and add oil/lard. Add pork and spices, and saute for approximately 5 minutes. Deglaze the pan(get the good bits(called fond off the bottom) with about 1/4 cup water. Reduce heat and add vinegar, chiles in adobo sauce and orange juice. Let simmer for another 5-8 minutes to absorb liquid.

Serve on warm corn tortillas with diced onion, cilantro and salsa verde. For an extra crunchy treat, crush some tortilla chips(baked, of course) into the tacos along with the meat and veggies) Enjoy!!

Be well. Eat well. Love well. Live long!!!