Hatch Chili Tacos Al Pastor
Show me the money! Our Hatch Chili Tacos Al Pastor will have you rollin' out them bills. Low and slow cooked, tender caramelized hatch chili pork strips are topped with sweet diced pineapple chunks and onion on a warm corn tortilla. Worth every bite!
Hatch Chili Tacos Al Pastor
PS Seasoning
8
30 minutes
120 minutes
Mexican
Pork
Show me the money! Our Hatch Chili Tacos Al Pastor will have you rollin' out them bills. Low and slow cooked, tender caramelized hatch chili pork strips are topped with sweet diced pineapple chunks and onion on a warm corn tortilla. Worth every bite!
Ingredients
6 Lbs Pork Shoulder(boneless)
12 Oz Pineapple Juice
1/2 Cup - El Dinero Hatch Chili Taco Seasoning & Rub
1 Pineapple
1/2 Onion- Small Diced
1/2 Bunch- Cilantro, Chopped
Salsa Verde
Directions
Slice the pork into ¼ inch steaks.
To make the marinade, in a medium sized bowl, combine the pineapple juice and El Dinero Hatch.
Place the sliced pork in a large ziplock bag, and pour the marinade into the bag. Seal and massage the meat to disperse the marinade.
Marinate for 24-48 hours.
Next day: preheat oven to 350 degrees.
Peel the pineapple and cut 4 ½ inch thick slices. Place two slices on a sheet tray and place a 10” skewer in the center of each slice.
Skewer the meat stretching across the two slices of pineapple. Continue until the pork is all skewered. Top each skewer with the remaining two slices of pineapple.
Place in the oven for 2 hours or until the internal temperature reaches 155 degrees and the outside is a little crusted.
Allow to rest for 10-15 minutes.
Dice the remaining pineapple.
Slice the meat from the top down and serve in taco shells with diced onion, pineapple, salsa verde and cilantro.
