 GOCHUJANG >> I bought it for an Asian dish, but use it now for chili or anything else I want a bit of heat in. Asian aisle of grocery store & not expensive |  |
My simplified version of TACOS el PASTOR that we had at Driftwood restaurant, El Dorado Seaside Suites, Playa del Carmen. Simplified because I used ingredients that you can readily find at your grocery store ~ and I changed the preparation a little too, so that it's easier to make in your oven or crockpot now.
Button links below to my award-winning FRESH SALSA (Pico de Gallo) and GUACAMOLE
Copycat DRIFTWOOD’s TACOS el PASTOR
(simplified for product and preparation)
3-4 lbs pork shoulder (boneless) ~ cut into small bite-sized cubes
About 1 cup fresh pineapple (can use canned, if necessary) ~ cut into same-size small cubes as the pork
Marinade
1/2 cup sweet yellow or white onion, peeled and diced
3/4 cup pineapple juice………………………………….1/2 cup white vinegar
3-4 tsp. crushed or minced garlic……………………..1/2 cup orange juice
3 tsp Kosher, sea or pink Himalayan salt…………….2 tsp. pepper
1 tsp dried oregano (Mexican, if possible)…………...1 tsp. cumin
1/2 tsp cinnamon………………………………………….1/8 tsp ground clove
2 TB red chili powder………………………………....…1 tsp. chipotle chili powder
1 tsp. serrano chili powder
MY NOTE: I had a container of GOCHUJANG (Spicy red Korean Chili Paste) in the refrigerator, so added 1 TB of that too
***
About 15 small corn or flour tortillas
2 limes, cut into wedges (optional)
1 cup cilantro, chopped
1 cup salsa, optional (store-bought or my button link below)
1 avocado, sliced ~ optional ~or~ guacamole
***
Put the pineapple & orange juices ~ chili powders ~ vinegar ~ spices (oregano, cinnamon, clove, salt, pepper) ~ onion & garlic ~ Gochujang (if using) into your food processor (or blender, but I think food processor works best). Pulse until pureed.
Put the pork into a large freezer baggie ~ pour in the marinade, seal the bag, and squish around to evenly coat. Put bag in fridge for at least 4 hours, or up to 3 days, to marinate. Allow meat to come to room temp prior to cooking.
Oven Method
Preheat oven to 350°F. Line about 9x12” roasting pan with thick foil (may also want to spray the pan before putting the foil in it). Put the marinated pork (shake off the excess marinade) and the pineapple chunks in the pan (lightly mix to combine them) ~ cover with foil and bake about 1-1/2 hours (can go in after an hour and stir, if you remember)
Slow Cooker Method:
Shake off excess marinade. Put marinated pork WITH the marinade and the pineapple cubes in the slow cooker. Cook for 4 hours on high or 8 hours on Low, or until internal temperature reaches 145°F-150°F.
Serving:
Serve in small tortillas topped with chopped onion, fresh chopped cilantro, lime wedges, salsa, guacamole and/or sliced avocadoes
Button links below to my award-winning FRESH SALSA (Pico de Gallo) and GUACAMOLE
Copycat DRIFTWOOD’s TACOS el PASTOR
(simplified for product and preparation)
3-4 lbs pork shoulder (boneless) ~ cut into small bite-sized cubes
About 1 cup fresh pineapple (can use canned, if necessary) ~ cut into same-size small cubes as the pork
Marinade
1/2 cup sweet yellow or white onion, peeled and diced
3/4 cup pineapple juice………………………………….1/2 cup white vinegar
3-4 tsp. crushed or minced garlic……………………..1/2 cup orange juice
3 tsp Kosher, sea or pink Himalayan salt…………….2 tsp. pepper
1 tsp dried oregano (Mexican, if possible)…………...1 tsp. cumin
1/2 tsp cinnamon………………………………………….1/8 tsp ground clove
2 TB red chili powder………………………………....…1 tsp. chipotle chili powder
1 tsp. serrano chili powder
MY NOTE: I had a container of GOCHUJANG (Spicy red Korean Chili Paste) in the refrigerator, so added 1 TB of that too
***
About 15 small corn or flour tortillas
2 limes, cut into wedges (optional)
1 cup cilantro, chopped
1 cup salsa, optional (store-bought or my button link below)
1 avocado, sliced ~ optional ~or~ guacamole
***
Put the pineapple & orange juices ~ chili powders ~ vinegar ~ spices (oregano, cinnamon, clove, salt, pepper) ~ onion & garlic ~ Gochujang (if using) into your food processor (or blender, but I think food processor works best). Pulse until pureed.
Put the pork into a large freezer baggie ~ pour in the marinade, seal the bag, and squish around to evenly coat. Put bag in fridge for at least 4 hours, or up to 3 days, to marinate. Allow meat to come to room temp prior to cooking.
Oven Method
Preheat oven to 350°F. Line about 9x12” roasting pan with thick foil (may also want to spray the pan before putting the foil in it). Put the marinated pork (shake off the excess marinade) and the pineapple chunks in the pan (lightly mix to combine them) ~ cover with foil and bake about 1-1/2 hours (can go in after an hour and stir, if you remember)
Slow Cooker Method:
Shake off excess marinade. Put marinated pork WITH the marinade and the pineapple cubes in the slow cooker. Cook for 4 hours on high or 8 hours on Low, or until internal temperature reaches 145°F-150°F.
Serving:
Serve in small tortillas topped with chopped onion, fresh chopped cilantro, lime wedges, salsa, guacamole and/or sliced avocadoes
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