Tacos Al Pastor

Directions

• 1

  Transfer the pork to a heavy storage bag and set aside.
• 2

  In the blender, combine the annatto paste, chipotle peppers, white onion, garlic, bay leaves, tomatoes, 1 cup fresh pineapple, apple cider vinegar, water, oregano, 2 teaspoons of salt and 1 1/2 teaspoons pepper. Blend until smooth and taste for salt. Pour marinade over pork, seal bag and marinate for 24 hours.
• 3

  Remove the pork from the refrigerator 30 minutes before roasting. Preheat the oven to 350° F.
• 4

  Transfer the pork and all the marinade into a deep roasting pan. Discard storage bag. Cover with lid and roast for 2 hours. Uncover after 2 hours and continue roasting for another hour, basting every 20 minutes.
• 5

  In a small bowl, combine the thinly sliced red onion, red wine vinegar and 1 1/2 teaspoons of salt. Stir well to combine, cover and set aside.
• 6

  In a large bowl, add the remaining pineapple, diced red onion, Serrano peppers, bell pepper, cilantro, lime juice, 1 teaspoon salt and 1/2 teaspoon of pepper. Stir well to combine, taste for salt, cover and set aside.
• 7

  When ready, remove the pork from the oven and let it rest for 20 minutes before slicing or chopping. Transfer the pork to a serving dish, pour the pan juices over it, and cover to keep warm. Warm the corn tortillas on a large griddle or comal and wrap in foil paper to keep warm. Garnish tacos with pineapple salsa and pickled red onions.