Dole El Pastor Tacos
Recipe Summary
Total Time
26 hrs
Ingredients
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2kg Boneless Pork collar
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50mls Lime Juice
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100gms Achiote Paste
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2 Rehydrated Pasilla chillies
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1tbl Cinnamon
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1tbl Cracked Black Pepper
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8 Garlic
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1tbs Sea Salt
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16 Corn Tacos
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1 Brown onion, diced
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60gm Fresh Coriander, finely chopped
Steps to Sunshine!
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Separate the juice and Dole pineapple slices and reserve the juice for the marinade.
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To make the marinade, in a blender add the achiote paste, lime juice, pineapple juice, rehydrated Pasilla chillies, cinnamon, black pepper, garlic and sea salt. Blend until smooth, you should have a beautifully vibrant marinade.
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Next slice your pork neck into 4cm thick slices. Give them a bash with a meat tenderiser to thin out a little. Cover in the marinade for 24hrs, or a minimum of 4hrs.
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Using a rotisserie attachment for your BBQ, start skewering the pork on the rotisserie pole, adding the pineapple rings between the marinaded meat until all the pineapple and pork has been used.
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Cook until the pork looks crispy and delicious and reached an internal temperature of 75C.
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Shave off delicious bites of pork and pineapple directly into your toasted tacos.
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Enjoy with the extra freshness of diced onion and coriander.
