Puree the salt, pineapple, achiote and garlic in a
blender until a thick paste forms, adding up to 1/4
cup water if necessary.
Trim and remove most of the fat from the pork butt.
Slice and then dice the trimmed meat and mix with
half the puree. Place in the fridge and let sit for
24 hours.
Before cooking the pork, rub the puree into the
meat, adding more if necessary. Add to a skillet and
cook over medium heat until the meat is cooked
through and browned, 6 to 10 minutes.
Originally Submitted
7/26/2013
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