What's My Class Cooking? Grilled pork 'al pastor'

What's My Class Cooking? Grilled pork 'al pastor'

Yield: 10 servings


For the pork marinade

5-6 dried guajillo chiles

2 cups water

1 tablespoon lime juice

4 garlic cloves, peeled

1 teaspoon ground cumin

1 teaspoon brown sugar

1 teaspoon corn oil

10 (4-ounces each) center-cut, boneless pork loin chops

For the salsa

4 (1/4-inch) slices pineapple, remove core

3 tablespoons red onion, diced

1 tablespoon jalapeno pepper, minced

2 tablespoons cilantro, chopped

1 teaspoon lime juice

1 teaspoon salt

1 teaspoon sugar (optional)

Method of Preparation

For the pork marinade

1. Remove stems and seeds from dried chiles and break apart. In a small saucepot, bring water to a boil. Add chiles and cook 3-5 minutes, or until softened. Drain chiles, reserving six tablespoons of the cooking liquid.

2. Combine reserved liquid, chiles, lime juice, garlic, cumin, brown sugar, and oil in blender or food processor. Puree marinade until smooth.

3. Place pork chops in a large resealable plastic bag or bowl and pour marinade over them. Marinate 30-45 minutes, or refrigerate overnight.

For the salsa

1. Preheat grill to medium.

2. Grill pineapple slices on oiled grates (or in a grill pan) 2-3 minutes per side, or until grill marks appear. Allow to cool, then dice pineapple.

3. In a mixing bowl, add pineapple, onion, jalapenos, cilantro, lime juice, salt, and sugar (optional). Stir to combine.

4. Remove pork chops from marinade; discard marinade. Season pork chops with salt and pepper, then place on oiled grill grates or in a grill pan, cook 4-5 minutes per side or until an internal temperature reaches a minimum of 150 degrees.

5. Serve pork chops garnished with pineapple salsa.

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