Fresh pineapple is the essential component for Guy's pork marinade and sweet, spicy salsa with jalapeño!
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Al Pastor Tacos with Pineapple-Jalapeño Salsa
RECIPE THANKS TO PERSON FIERI
Level: Intermediate
Overall: 7 hr 25 minutes (includes marinading time).
Active: 1 hr 15 minutes.
Yield: 6 to 8 portions.

Active ingredients.

1 pineapple.
1/2 cup fresh orange juice.
2 tablespoons white vinegar.
2 teaspoons ground cumin.
2 teaspoons kosher salt.
1 teaspoon dried Mexican oregano.
1/2 teaspoon smoked paprika.
4 cloves garlic.
2 chipotle chiles in adobo plus 1 teaspoon adobo sauce.
1 sweet onion, half rough sliced and half carefully diced.
One 3-pound bone-in pork butt (cross-cut shoulder works well).
Canola oil.
2 cups low-sodium chicken stock.
Warm corn tortillas, for serving.
1/4 cup sliced fresh cilantro.
Pineapple-Jalapeno Salsa, dish follows.
Cotija cheese, collapsed, for serving.
2 limes, cut into wedges.

Pineapple-Jalapeno Salsa:.

2 cups small-diced pineapple.
1/2 cup small-diced white onion.
2 tablespoons carefully chopped fresh cilantro.
2 tablespoons minced jalapeno (seeds gotten rid of).
2 tablespoons fresh lime juice.
1 teaspoon kosher salt.
1 little red chile, seeded and minced.

Directions.

Trim the bottom of the pineapple and stand it upright. Eliminate the rind in large pieces, cutting deep enough to eliminate all the prickles; reserve the rind. Quarter the pineapple and eliminate the core. Approximately slice half of the pineapple; reserve the other half for the Pineapple-Jalapeno Salsa.

To a blender, include the orange juice, vinegar, cumin, salt, oregano, smoked paprika, garlic, chipotles and adobo sauce, the approximately sliced sweet onion and the sliced pineapple. Mix until smooth. Place the pork butt in a big resealable plastic bag and include the marinade. Seal and cool for 3 to 4 hours.

Pre-heat the oven to 350 degrees F. Set a large Dutch oven over high heat and include adequate canola oil to cover the bottom. Eliminate the meat from the marinade and wipe off the excess. Add to the pot and burn on all sides, 4 to 5 minutes per side. Pour in the chicken stock and the marinade from the bag (the liquid should come midway up the meat; add a little water if required). Give a simmer, then position the reserved pineapple skins, skin-side up, over the top to cover. Place, exposed, in the oven and cook up until the skins are deep brown and the pork is fork-tender, 2 1/2 to 3 hours (tent with foil if required).

Dispose of the rinds and approximately chop the meat into 1/4- to 1/2-inch pieces. Toss with a little braising liquid and keep warm.

Serve the pork in warm corn tortillas. Garnish with finely diced onion, cilantro, Pineapple-Jalapeno Salsa and cotija. Serve with a squeeze of lime.

Pineapple-Jalapeno Salsa:.
Yield: 6 to 8 portions.
In a medium blending bowl, integrate the pineapple, onion, cilantro, jalapeno, lime juice, salt and chile and blend well. Allow to sit for 10 to 20 minutes before serving so that all the flavors combine together.

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Man Fieri's Al Pastor Tacos with Pineapple-Jalapeño Salsa|Man's Huge Bite|Food Network.