Pork Cube Skewers Al Pastor
The flavours in this dish remind me of warm nights spent at taco stands in Mexico. My favourite part of the experience is when your food arrives and guests at the other tables amiably say “Provecho” or “Enjoy your meal!” Visit your local Latin Foods store for the seasonings or pack extra room in your suitcase next time you head south.
Cut: Stewing Cubes
Prep Time: 2 hours 15 minutes
Cook Time: 18-20 minutes
Number of Servings: 4-6
Ingredient:
1-14 oz (398 mL) can pineapple chunks, drained and reserve juice *
1 Tbsp (15 mL) canola oil
1 Tbsp (15 mL) ground chipotle pepper
2 Tbsp (30 mL) achiote paste
2 tsp (10 mL) salt
2 tsp (10 mL) cumin
2 tsp (10 mL) dried oregano
2 lbs (1 kg) pork stewing cubes
2 green bell peppers, cut in 2-inch pieces
1 red onion, cut in 2-inch pieces
Directions:
In a medium bowl, combine reserved pineapple juice, canola oil, ground chipotle pepper, achiote paste, salt, cumin and oregano. Add pork cubes and toss to coat evenly. Refrigerate at least 2 hours and up to 24 hrs.
Thread a piece of bell pepper, then red onion, pineapple, then pork onto a metal or pre-soaked bamboo skewer. Repeat until only 2 inches of skewer are visible at the end. Continue until all ingredients are used up. Discard marinade.
Pre-heat BBQ to 400ºF (200ºC). Place skewers in a single layer and cook approximately 9 minutes, or 4 1/2 minutes on each side. Meat should have an internal temperature of 160ºF (71ºC).
Let rest a few minutes before serving. Enjoy with warm tortillas, cilantro, onion, rice and your favourite salsas and hot sauces!
*Substitute: Canned pineapple can be switched with 1 1/2 cups (375 mL) fresh pineapple plus 1/3 cup (75 mL) pineapple juice.
Nutritional Analysis:
YIELD:
4-6 servings.
SERVING SIZE:
1 pork skewer
| Per Serving | |
|---|---|
| Calories | 310 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Cholesterol | 90 mg |
| Carbohydrates | 16 g |
| Fiber | 2 g |
| Sugars | 12 g |
| Protein | 26 g |
| Sodium | 870 mg |
| Potassium | 555 mg |
Source: Jenni Lessard