Al Pastor Pork with Cabbage Slaw

Ingredients

• 700g pork shoulder, sliced thin
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 3 tbsp apple cider vinegar
• 4 cloves garlic
• 1 tsp cumin
• 1 tsp oregano
• 1/2 cup pineapple chunks (fresh)
• 3 cups shredded green cabbage
• 2 tbsp lime juice
• 2 tbsp olive oil
• salt and pepper
• 1/4 cup fresh cilantro

Method

1. Rehydrate dried chiles in hot water for 10 minutes, then blend with garlic, vinegar, cumin, and oregano to make paste.
2. Coat pork slices with the chile paste marinade and let sit for 15 minutes.
3. Heat 1 tbsp olive oil in a large skillet, cook marinated pork in batches until caramelized and cooked through to at least 63°C/145°F, about 3-4 minutes per side.
4. Add pineapple chunks in the last minute of cooking.
5. Toss cabbage with lime juice and 1 tbsp olive oil; season with salt and pepper.
6. Serve pork and pineapple over cabbage slaw, garnish with fresh cilantro.