Taco Al Pastor Slow Cooker

Bowl, Sweetness, Delicacy, Fruit,

James Wojcik

Yields: 1 serving

Total Time: 4 hours 0 mins

2 dried guajillo chiles, stemmed

2 garlic cloves

1/2 medium white onion, roughly chopped

1 tsp. dried mexican oregano

1 whole clove

1/2 tsp. ground cinnamon

6 black peppercorns

1 lb. trimmed pork shoulder, cut into 1/2"-thick slices

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In a medium pot, add 2 cups water along with the chiles, garlic, onion, oregano, clove, cinnamon, and peppercorns. Add a big pinch of salt. Bring everything to a boil and then lower the heat to a simmer and cook 15 more minutes.
Allow the mixture to cool and then transfer it to a blender or food processor and blend until smooth. Strain and season with salt to taste. Now pour it into a zip-top bag and add the meat. Let it marinate in the fridge for at least 3 hours.
Preheat your grill to direct, high heat. Remove the meat from the marinade and grill until well seared and charred on all sides, about 2 minutes per side. Allow the pork to rest 5 minutes.
To serve, chop the grilled pork, divide it among your tortillas, and top with chopped white onion and cilantro.

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