Braised Al Pastor Fajitas

These Braised Al Pastor Fajitas blend rich Mexican flavors with slow-cooked tenderness. Marinated pork, sweet pineapple, and spices come together in our Signature Series Dutch Oven for a bold, comforting dish perfect for sharing.

Ingredients:

3 pounds of pork shoulder

1/2 pineapple, rind removed and thinly sliced

2 large sweet bell peppers, thinly sliced

1/2 of a white onion, thinly sliced

1/2 cup of chicken stock

Total Preparation Time:

5 hours

Al Pastor Marinade:

6 dried guajillo chiles

2 dried chiles de árbol

6 garlic cloves

1/2 of a white onion

1/2 cup of pineapple juice

1/4 cup of vinegar

2 teaspoons of salt

1 tablespoon of black peppercorns

1 tablespoon of achiote powder

1 teaspoon of Mexican oregano

1 teaspoon of cumin

1/2 teaspoon of all spice

Taco Ingredients:

flour or corn tortillas

pineapple, finely diced

white onion, finely diced

cilantro, finely chopped

lime wedges

Instructions:

1.     Remove the stems and seeds from 6 dried guajillo chiles and 2 dried chiles de árbol and place them into a wide glass bowl.

2.     Cover the chilies with boiling water and let them sit for 20 minutes.

3.     Combine all the marinade ingredients (including the rehydrated chilies) into a large blender or food processor and pulse until smooth.

4.     Cube a 3-pound pork shoulder, transfer into a large glass bowl and add the marinade ensuring that all of the pork is coated.

5.     Cover the bowl tightly and chill for at least 90 minutes or overnight.

6.     Preheat your oven to 325 degrees.

7.     Transfer the pork and marinade into a greased braising pan, Dutch oven or deep baking dish and add 1/2 cup of chicken stock.

8.     Braise the pork covered at 325 degrees on a center rack for 3 hours.

9.     Before the pork is done braising, thinly slice 2 large sweet bell peppers, 1/2 of a white onion and 1/2 of a pineapple.

10.  Carefully remove the pork (increase the oven temperature to 375°), shred the pork and add back into the sauce.

11.  Add the thinly sliced peppers, onion and pineapple, mix and braise uncovered for 30 minutes at 375°.

12.  Enjoy with tortillas, cilantro and additional diced pineapple and onions.