RECIPE
15 INGREDIENTS9 STEPS1HR 10MIN

Al Pastor Mini Subs

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SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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If you like sweet-savory combos, this one's for you. Thick bacon and marinated pork shoulder are roasted with pineapple before being piled sky-high onto toasted sandwich rolls. Great for entertaining or raking in the praise at your company potluck.

1HR 10MIN

Total Cooking Time

15

Ingredients
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
Ingredients
1/2
Pineapple , peeled
sliced, 1/4-inch thick
10 slices
1/2-inch thick
6
Sandwich Rolls , toasted
Marinade
1 Tbsp
Canola Oil
plus more for brushing
3 cloves
1/2 tsp
Ground Cumin
1/4 tsp
Ground Cloves
4
Guajillo Chiles
1/4 cup
White Wine Vinegar
2 Tbsp
Achiote Paste
to taste
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Author's Notes

If you cannot find Achiote Paste, mix together 2 teaspoons paprika, 1/2 tablespoon white vinegar, 1/4 teaspoon dried oregano, 1 tsp garlic powder, and 1/8 teaspoon ground cumin. If you would like to use a more traditional form of cooking, arrange the marinated meat and bacon in a small tower and placing a large piece of pineapple up to the top, go through the tower with a wooden stick, cook the meat in the oven around 1 hour.

Directions

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Step 1
In a medium saucepan, heat Canola Oil (1 Tbsp) . Add Garlic (3 cloves) and cook over moderately high heat, turning occasionally until lightly browned, about 1 minute.
Step 2
Stir in the Dried Oregano (1 tsp) , Ground Cumin (1/2 tsp) , Ground Black Pepper (1/2 tsp) , and Ground Cloves (1/4 tsp) . Cook until fragrant, about 1 minute.
Step 3
To get a milder spice level. deseed the Guajillo Chiles (4) or deseed some of them. Add chiles to the pan and stir until they become blistered- about 30 seconds.
Step 4
Add the Orange Juice (1/3 cup) , White Wine Vinegar (1/4 cup) , and Achiote Paste (2 Tbsp) and bring to a boil. Remove from the heat and let stand for 5 minutes.
Step 5
Transfer the chile mixture to a blender and puree until smooth, then season with Salt (to taste) . Scrape the marinade into a large bowl, then add the Boneless Pork Shoulder (2 lb) and turn to coat. Cover with plastic wrap and let sit for 30 minutes.
Step 6
Once time is almost up, preheat the Oven to 375 degrees F (190 degrees C).
Step 7
On a baking sheet lay out the marinated pork and cook for 20 minutes. On a separate baking sheet arrange the Pineapple (1/2) . Cook for 10 minutes.
Step 8
After 10 minutes has passed, pull out the sheet of pineapple and arrange Bacon (10 slices) on top. Continue to cook for another 10 minutes or until bacon is crispy and pork is white when cut into.
Step 9
Serve on toasted Sandwich Rolls (6) - to toast, brush with oil and broil on low in the oven for 2-3 minutes. Cut meat and serve in rolls being sure to include pork, bacon, and pineapple.

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