Al Pastor Sandwich

We served this sandwich with a Sweet Potato & Kale Gratin.

I started this post many years ago after a trip up to Pittsburgh. As with every trip up there, we stopped at the Strip District and ate at a local spot. I loved the concept of the place. It was like a food court in a mall, but with all local, small business restaurants. The description of the sandwich made my stomach leap in anticipation. The sandwich itself hit every note and I knew I would need more of these in my life. A 5 hour trip to the ‘Burgh wasn’t always going to be in the cards.

Since I did promise new recipes and fun stories at least once a month at the start of this new year, I took a look back at my drafts folders and this recipe popped up. I did change up a few things since the first words I used to start this page. As years have gone by, I learned stuff along the way and thought this would be a perfect post for this month.

AL PASTOR SANDWICHES:

2-3 pound marinated pork loin, cut into small bite sized pieces

4-6 Ciabatta Rolls or crusty french rolls

1 recipe for Pickled Pineapple Red Cabbage Slaw, see below

1 Recipe for Chipotle LIme Aioli, see below

PORK MARINADE:

1/2 white onion, sliced

1-8 ounce can of pineapple juice (or 8 ounces of grated fresh pineapple), Save 3 tablespoons for the coleslaw below

2 tablespoons of guajillo chili powder (See below)

1 tablespoon of ancho chili powder

2 cloves of garlic

1 teaspoon of cinnamon

1 teaspoon of cumin

2 teaspoons of Mexican oregano (Other oregano will work here too)

2 teasoons of kosher salt

Place a 2-3 pound pork loin pieces and the onion in a plastic ziplock bag. Whisk together the pineapple jiuce, chili powders, garlic, cinnamon, cumin, oregano and salt. Add the marinade to the bag and store in the fridge for 4-6 hours or overnight.

COOKING THE PORK:

Preheat a heavy pan and add some vegetable oil. Add a heaping spoonful of meat and the juices to the pan. Cook the meat until the juices have reduced and coat the meat. Remove and repeat with another batch of pork.

PICKLED RED CABBAGE PINEAPPLE SLAW:

1/2 small head of red cabbage

1 ripe pineapple (smell the bottom. If it smells sweet, it’s the one you want)

1/2 red onion

1/2 bag of shredded carrots

1/4 cup of cilantro leaves

2 serrano peppers, minced

1/3 cup of apple cider vinegar

2-3 tablespoons of pineapple juice

2 tablespoons of honey

Splash of olive oil

1/2 teaspoon of salt

1/2 teaspoon of celery seed

Couple grinds of black pepper

Slice the cabbage and red onion thin. Cut up the pineapple into bites sized pieces and mix the red cabbage, onion, carrots, cilantro, peppers and pineapple in a bowl. Whisk together the pineapple juice, olive oil, vinegar, honey, celery seed, salt and pepper in a small bowl and toss with the veggies. Set in the refrigerator for 4-8 hours.

PREPARATION TIP: The slaw recipe makes a TON! Plan your meals for the week to include different ways to use the slaw. For instance, fish or shrimp tacos or burgers. Both would be lovely with this slaw and the chipotle aioli below. Oh, or top a crockpot BBQ chicken with this slaw. YUM!

CHIPOTLE LIME AIOLI:

1 cup of good quality mayonnaise

1/2 can of chiptoles in adobo sauce

1 lime, juiced and optional*

Pinch of Salt and Pepper

In a food processor or large bowl with an emmersion blender, beat the hell out of the sauce until well combined. This sauce can rest in the refrigerator for a week. Put this sauce on deli sandwiches, tacos, eggs, burgers, chicken, or fish. No need to let extra go to waste.

PORK SANDWICH CONSTRUCTION:

Toast the ciabatta buns in the 350 degree oven for 5-6 minutes.

Start with layering the pork onto the bottom of the sandwich.

Top the pork with the slaw and a heaping helping of the chipotle aioli.

THEN DIG IN!

I have never seen guajillo chili powder in the stores. I do see dried guajillo peppers all the time. I buy a huge bag for about $6 bucks, toast them and grind them myself. You can do this with any pepper you need in the form of powder.Here’s how:

GUAJILLO CHILI POWDER:

12 dried guajillo peppers

Cut the stems off each pepper and take out all the seeds.

In a large frying pan over medium-high heat, add the peppers. Press down until they become fragrant, about a minute. Then turn over and repeat. If all the peppers don’t fit, work in batches.

Let the peppers cool completely and grind them in a food processor or coffee grinder. You will may have to add a few peppers at a time until they are all ground. Just keep grinding until the peppers have turned into a powder.

Store in a tightly sealed glass container, such as a mason jar. 12 peppers will give you about 1/2 cup. Use the powder in the marinade above or in your chili or to season an aioli or rubs for meat.