These particular tacos are pork. I generally prefer beef but this roasted pork is too delicious to pass up. Al pastor is a Mexican term for slow-roasting meats rotisserie style. I don't have a rotisserie, so the oven works perfectly well. The meat is perfectly tender and sweet but not so sweet it throws off the balance of the taco.
I found this recipe in Cowgirl Chef: Texas Cooking with a French Accent by Ellise Pierce. If you don't have a copy of this book, I suggest you find one. It is full of beautiful pictures and mouth-watering recipes by one of Texas's own.
Ingredients
Oil (any kind)
2 lb pork shoulder
Onion, sliced
4 garlic cloves, minced
1/3 c orange-flavored liquor, like Triple-Sec or Patron Citronge
3/4 c salsa
1 c water
1/2 pineapple, diced
2 tsp cumin
1 tsp oregano
Directions
1. Salt and pepper the pork on all sides.
2. Heat the oil in a large oven-safe pot over medium-high heat. Add the pork and brown on all sides. Remove and set to the side.
3. Reduce the heat to medium-low and add the onions. When the onions soften, (2 minutes) add the garlic. Cook for a couple more minutes then add the orange flavored liquor and stir to release any browned bits from the bottom of the pot.
4. Add the salsa, water, pineapple, and spices. Stir, then add the pork and remove from the heat.
5. Tear off a large section of parchment paper and place directly on top of the pork. There should be enough paper left to go up the sides a small bit. This helps keep the moisture at the pork level and creates a more tender product.
6. Bake at 300 degrees for 2 to 2.5 hours.
7. Allow to cool for a few minutes before shredding. Serve in warm tortillas topped with your favorite taco toppings.
