Pork al Pastor Bowls

Patricia Conte/Grab a Plate

Yields Serves 4-6

Pork al Pastor Bowls

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Ingredients

For the avocado crema:
• 1 large avocado
• 1/2 cup sour cream or plain Greek yogurt
• Juice from 1 lime
• 1/4 teaspoon salt
For the pork:
• 1 (2-pound) pork roast
• 1 tablespoon chili powder
• 1 teaspoon chipotle powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons vegetable oil, divided
• 5 tablespoons white onion, diced
• 3 garlic cloves, minced
• 1 (20-ounce) can pineapple chunks with juice, separated (use 14 ounces of the pineapple and all the juice, reserving the remaining fruit for another dish)
• 1/2 cup orange juice
• 1/2 cup vinegar
• 1-1/2 cups cooked white rice
• 1 cup red or black beans
• For garnish: diced tomato and cilantro leaves

Instructions

For the avocado crema:
1. Combine all the ingredients in a food processor and blend until smooth.
2. Refrigerate until ready to serve.
For the pork:
3. Preheat the oven to 350 degrees F.
4. Add the chili powder, chipotle powder, cumin, salt, and black pepper to a small bowl. Mix to combine.
5. Pat the seasoning mixture onto the pork so it is coated all over and set aside.
6. Add the pineapple juice, orange juice, and vinegar to a bowl and set aside.
7. Add 2 tablespoons vegetable oil to a Dutch oven over medium heat. When hot, add the pork roast. Sear it on all sides (about 3 minutes per side). Transfer the pork to a platter and set aside.
8. Add the remaining 1 tablespoon of oil to the Dutch oven over medium heat. When hot, add the onions and cook for 3-4 minutes or until they begin to soften. Add the garlic and cook for about 90 seconds.
9. Put the pork back into the Dutch oven with the onion and garlic. Add the pineapple chunks and the liquid mixture. Cover with a lid and transfer the pan to the oven.
10. Cook for 2 hours or until the pork is fully cooked. Remove from the oven, and transfer the pork to a clean platter.
11. Use two forks to shred the pork.
12. Place the Dutch oven with the juices over medium-high heat. Cook until the mixture reduces by about 1/4. Remove from the heat.
13. Transfer the shredded pork back to the Dutch oven and toss to combine.
14. Serve with white rice and beans, and garnish with diced tomatoes, cilantro, and the avocado crema.