Nothing is as delicious and juicy as a good cut of meat! We’ll show you how to prepare a Grilled Pork Cowboy al Pastor. To cook this Cowboy al Pastor recipe, it’s important to reverse-sear to avoid burning the pastor marinade seasonings and preserve the flavors.
5 guajillo chiles, clean and soaked, with soaking water, for the marinade
1/4 cups pineapple juice, for the marinade
3 garlic, for the marinade
1/2 tablespoons allspice berry, for the marinade
1/2 teaspoons oregano, for the marinade
2 Amara® cowboy pork chops, 300g each
3 slices pineapple, for the sauce
1/2 onions, for the sauce
3 Habanero chiles, for the sauce
1/4 cups lime juice, for the sauce
1 tablespoon fresh cilantro, finely chopped, for the sauce
1/2 avocados, cut into cubes, for the sauce
salt and pepper
Preparation
3h 20 mins
45 mins
Low
For the marinade, blend the achiote with the guajillo chile, vinegar, pineapple juice, garlic, pepper, and oregano.
Place the Amara® pork cowboy chops in a resealable bag, pour in ¾ of the marinade, and close the bag trying to remove all the air. Marinate in the refrigerator for about 1 to 3 hours.
Prepare the grill at 230°C, cook the meat pieces over indirect heat without the marinade for 30 minutes, basting with the reserved marinade halfway through cooking.
Finish cooking over direct heat for 4 minutes, turning halfway through cooking, aiming for an internal temperature of 63°C to 65°C. If necessary, baste with a little more marinade. Remove and let rest for 2 minutes.
For the sauce, grill the pineapple and onion over direct heat for 5 minutes, turning halfway through cooking. Cook the chiles for 2 minutes over direct heat. Remove and cool slightly.
On a cutting board, chop the pineapple, habanero chile, onion and mix in a bowl with lime juice, cilantro, and avocado. Season with salt and pepper.
Serve the cowboy al pastor with the pineapple sauce and accompany with tortillas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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