Original recipe yields 6 servings
Amazing - a bit spicy and sweet but with subtle complexity to the flavor. I would give this 4.5 stars if I could but I'm rounding up since I can't. For the sauce I used 5 fresh Anaheim and 2 dried California chillies instead of gujillo (both are fairly mild in heat), 5 large cloves of garlic, 1 tsp. of garlic powder, a 7 oz. can of chipotle chili in adobo, 1 tbsp. canola oil, about 1/4 cup of extra adobo sauce and I put salt and pepper on the roast before coating it with sauce. I vacuum-pack marinated the meat for 7 hours and instead of stir frying I sous vide cooked the pork roast for 20 hours at 143 degrees in the marinade. The tacos turned out incredible but the meat with a bit of sauce and pineapple was delicious to snack a la cart. The meat had a slight kick from the chipotle so it you like a lot of heat add more of those or maybe add a serrano or two with veins. This dish is going in my main rotation.
This was very good the first day, but amazing the following day! I put the whole recipe in my crock pot without marinating, cooked on low all day, and made al pastor burritos the first night. The meat was quite tender and delicious, but I knew marinating would have given it more depth. Taco's the next day were great, and the third day I just ate it straight- yummy! I did change the pineapple ratio as I don't care for sweet meat. The first day it was sweet, but the second day it had balanced, and the third day it was spicy!
I could not give this more than 3 stars. I followed the Recipe exactly but it had virtually no flavor (and I marinated the pork overnight). I did add plenty of Adobo, but this definitely needs some good old fashioned SALT. It didn't taste bad, but for all the work this was, it was not worth it and that was really disappointing. I will stick with a different recipe.