{"product_id":"rotisserie-pork-al-pastor","title":"Rotisserie Pork Al Pastor","description":"\u003cp\u003eAl pastor is traditionally cooked on a vertical spit - and your rotisserie brings that same magic to the garden. Thinly sliced pork shoulder, bathed in a rich guajillo and ancho chilli marinade with fresh pineapple, spins slowly over indirect heat until caramelised and tender. Pile into warm tortillas with fresh coriander, diced onion, and a squeeze of lime for one of the most rewarding things you'll ever cook on a rotisserie.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eMarinade\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e4 dried guajillo chillies, stems and seeds removed\u003c\/li\u003e\n  \u003cli\u003e2 dried ancho chillies, stems and seeds removed (available from specialist grocers or online)\u003c\/li\u003e\n  \u003cli\u003e240ml hot water, for soaking the chillies\u003c\/li\u003e\n  \u003cli\u003e3 tablespoons white wine vinegar\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons achiote paste (annatto paste)\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon ground cumin\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon dried oregano\u003c\/li\u003e\n  \u003cli\u003e4 cloves garlic\u003c\/li\u003e\n  \u003cli\u003e60ml pineapple juice\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon fine salt\u003c\/li\u003e\n  \u003cli\u003e1\/2 teaspoon freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePork and Assembly\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e1.5kg boneless pork shoulder, sliced 5mm thick against the grain\u003c\/li\u003e\n  \u003cli\u003e1 fresh pineapple, peeled and cut into 1cm rings\u003c\/li\u003e\n  \u003cli\u003eWarm corn or flour tortillas\u003c\/li\u003e\n  \u003cli\u003e1 white onion, finely diced\u003c\/li\u003e\n  \u003cli\u003eLarge bunch of fresh coriander, roughly chopped\u003c\/li\u003e\n  \u003cli\u003e3 limes, cut into wedges\u003c\/li\u003e\n  \u003cli\u003eSalsa verde or hot sauce, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eSoak the guajillo and ancho chillies in 240ml hot water for 20 minutes until softened. Transfer the chillies and soaking liquid to a blender with the vinegar, achiote paste, cumin, oregano, garlic, pineapple juice, salt, and pepper. Blend until completely smooth.\u003c\/li\u003e\n  \u003cli\u003ePlace the sliced pork in a large bowl and pour over the marinade, turning to coat every piece. Cover and refrigerate for at least 4 hours, or overnight for the best flavour.\u003c\/li\u003e\n  \u003cli\u003eThread the marinated pork slices onto the rotisserie spit, layering them tightly and alternating with pineapple rings every few layers. Secure firmly with the spit forks.\u003c\/li\u003e\n  \u003cli\u003eSet up your grill for indirect heat - light the outer burners on medium and leave the centre burners off. Position a drip tray beneath where the spit will sit. Preheat with the lid closed until the grill holds a steady 180°C.\u003c\/li\u003e\n  \u003cli\u003eMount the loaded spit onto the rotisserie motor and start it turning. Close the lid and cook for approximately 1.5-2 hours, basting occasionally with any remaining marinade from the bowl (only during the first hour - after that, the marinade has had enough heat contact to be safe).\u003c\/li\u003e\n  \u003cli\u003eThe pork is done when the edges are beautifully caramelised and crispy, and the internal temperature reads at least 75°C. The pineapple rings should be golden and slightly charred.\u003c\/li\u003e\n  \u003cli\u003eUsing a sharp knife, carve thin slices directly from the spit onto a warm platter, taking some of the charred pineapple with each slice.\u003c\/li\u003e\n  \u003cli\u003eServe immediately with warm tortillas, diced white onion, fresh coriander, lime wedges, and your favourite salsa.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545890070912,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/rotisserie-pork-al-pastor-2455125.jpg?v=1775134456","url":"https:\/\/kitcheninthegarden.co.uk\/products\/rotisserie-pork-al-pastor","provider":"Kitchen In The Garden","version":"1.0","type":"link"}