Inspired by our favorite “al pastor” street tacos, this sweet and spicy pork roast gets an extra flavor boost from marinating overnight.
Pineapple-Chili Roasted Pork
Makes 10 to 12 servings
- ¾ cup apple cider vinegar
- 2 tablespoons chili powder
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon ground black pepper
- 1 tablespoon Chipotle Purée (recipe follows)
- 2½ pounds boneless Boston butt roast
- 1 pineapple, peeled, cored and sliced into 1-inch rings
- Garnish: fresh cilantro leaves
- In a large bowl, stir together vinegar, chili powder, salt, garlic powder, oregano, cumin, pepper, and Chipotle Purée. Add Boston butt, turning to coat. Cover and refrigerate for at least 2 hours or overnight. Preheat oven to 350°.
- Spray a 12-inch cast-iron skillet with cooking spray. Place pineapple rings in skillet in an even layer. Place pork on top of pineapple rings, discarding marinade.
- Roast until a meat thermometer inserted in thickest portion registers 145°, about 1 hour and 45 minutes, covering with foil during last 30 minutes. Let rest for 10 minutes; slice, and serve. Garnish with cilantro, if desired.
- 1 (7-ounce) can chipotle peppers in adobo sauce
- Place chipotle peppers in adobo sauce in the container of a blender, and purée until smooth. Freeze leftover purée in 1-tablespoon dollops for future use.