INGREDIENTS
- Pork tenderloin strip or pork shoulder
- 1 C minced pineapple – diced and charred
- 1/4 C onions – diced and charred
- 1 TBL achiote paste (or substitute cumin and cayenne)
- 1 TBL chipotle or adobo paste
- 1 TBL Grandpa's Thunder Powder or Arghhh Powder
- 2 C pineapple juice (alt orange juice)
- 2 cloves garlic
- scant clove, ground bay laurel, garlic, sage
STEP BY STEP
- Bring tenderloin up to room temperature (about 45 minutes)
- Dice and char onions and pineapple
- Add all other ingredients in a mixing bowl and add the charred vegetables
- Marinate the tenderloin for about 90 minutes
- Cook over very high heat (400-500º) for about 5 minutes per side
- Let rest 10 minutes before cutting into medallions and serving
ALTERNATIVES
You can braise a lesser cut of pork in the same liquid.
Bake at 275º for 3-4 hours
Let cool, then shred the meat
Let shredded meat marinate in the remaining liquid for another 30 minutes, then use for tacos or burritos.
Ideally, sear the meat a second time in cast iron before serving
Use spider strainers to create taco bowls – one inside, one outside
Cook in 4 inches of oil
Let cool before removing
Sprinkle with salt
Great with pickled red onion , radishes or queso fresco.
Serve also with ranch dressing
