You will love having this El Pastor recipe canned up on your shelf For a quick and delicious taco night. Sometimes we just need that something special!
Ingredients and Variations
Ingredients: Pork shoulder, canned pineapple with pineapple juice, dried Guajillo chilis, chipotles in adobo sauce, garlic, onion powder, Mexican oregano, granulated sugar, chicken bouillon, water, and salt.
Variations: Protein of your choice can be used in place of pork, 1/4 cup of citrus juice can also be added, oregano can be omitted if desired, broth can be used in place of bouillon, fresh pineapple can be used instead of canned, hot peppers of your choice can also be added if desired.
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
*Pint and a half jars always process for quart time and half pints always process for pint times.
Ingredients
7-8 lb 7-8 lb pork shoulder
15 15 dried guajillo peppers
5 – 8 cloves 5 – 8 garlic
2 tsp 2 onion powder
2 tsp 2 Mexican oregano
1 20 oz can 1 Pineapple chunks with juice
10 cups 10 water or broth
1 1/2 tsp 1 1/2 powdered chicken bouillon if using water
3 tsp 3 Canning, Kosher or sea salt, divided
1 tsp 1 pepper
Directions
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Do NOT turn on as this is a cold pack method.
- Heat oven to 425°. Lay pork cubes on sheet pans in single a layer. Sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper. bake for 30 minutes stirring at the halfway point.
- Let’s make the broth: Toast chilis and garlic for a couple of minutes in a dry pan, remove and cool. When chilis are cool enough to handle, pop the tops of and remove all seeds, then drop them in a pot full of water also the garlic, bring to a boil, turn off heat and let the chilis sit for 15 minutes. Then add to a blender with 2 cups of fresh water, achiote paste and garlic, blend until smooth. strain though a mesh sieve into a pot, add 10 cups of fresh water or broth, juice from the pineapple and seasonings, bring to a boil, cover turn heat down and simmer for 10 minutes.
- Divide meat and pineapple chunks up evenly between all the jars, then ladle broth over the meat and pineapple leaving 1-inch headspace. Remove air pockets, clean rims and place on lids and bands fingertip tight. Add jars immediately to simmering pressure canner.
- Process quarts for 90 minutes and pints for 75 minutes.
- To Use: Empty contents of jar into a skillet. Cook until liquid has reduced by half or more, spoon into tortillas, add toppings of your choice! Traditional toppings shredded cabbage, pickled red onion, cilantro, lime juice, queso fresco and crema. Cowboy candy is really delicious on these as well. Pineapple salsa and avocado are great also.
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