Last to know, we play the jokers in this minstrel show
Cause no one cares in this showbiz crowd anymore.
Got another cigarette, I’m not quite through with this story yet.
Nothing left here that we should fear, I suppose.
“Last To Know” by Alejandro Escovedo
Update: Thanks to Arjun for fact checking al pastor on Wikipedia…this is a pork al pastor inspired recipe. And when by al pastor inspired, I mean it has pineapple and pork in it. Many apologies to my Mexican readers who may have been insulted by my lack of cultural knowledge about their food preparations.
Round two of Cinco de Mayo week! This is a great Mexican starter recipe for those of you that want to deviate from those packets of taco seasoning. This recipe uses stuff that you should be able to easily find in your local mega mart. I made this recipe up, let me know what you think. For what it’s worth, the little lady loved it.
8 dried peppers, I used California and guajillo
½ cup plus 1 tablespoon of white vinegar
2 garlic cloves
1 1/2 teaspoons cumin, divided
1 1/2 teaspoons chili powder, divided
2 teaspoons Mexican oregano, divided
1 1/2 teaspoons of salt
½ pineapple, cut into 1 inch chunks (about 2 cups)
¼ of a white onion
1 ½ teaspoons salt
2 pounds country style pork ribs, de-boned (or boneless)
1. Heat two cups of water with 1 tablespoon of white vinegar in a small pot
2. Once water/vinegar mixture begins to simmer turn off the heat and put in dried peppers and cover for 15 minutes, drain peppers
3. In a blender, mix drained peppers, ½ cup white vinegar, garlic, onion, ½ cup pineapple chunks, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon Mexican oregano, and 1 1/2 teaspoons of salt
4. Preheat oven to 300° F
5. Place pork and marinade in a casserole, place remaining pineapple on top of pork
6. Heat until the pork can be easily shredded, about 3 hours
7. Remove pork and pineapple, shred in a separate bowl
8. Add 1 cup of cooked marinade, 1 teaspoon Mexican oregano, ½ teaspoon chili powder, and ½ teaspoon cumin, 1 teaspoon hot sauce (optional) and salt (if necessary) serve