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RECIPE
15 INGREDIENTS9 STEPS1hr 10min

Al Pastor Mini Subs

If you like sweet-savory combos, this Al Pastor Mini Subs are 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.
Al Pastor Mini Subs Recipe | SideChef
If you like sweet-savory combos, this Al Pastor Mini Subs are 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.
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
1hr 10min
Total Time
$1.93
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6

Ingredients

1/2
Pineapple , peeled
sliced, 1/4-inch thick
10 slices
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
1/3 cup
1/4 cup
White Wine Vinegar
2 Tbsp
Achiote Paste
to taste
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Nutrition Per Serving

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CALORIES
841
FAT
34.8 g
PROTEIN
40.5 g
CARBS
92.3 g

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.

Cooking Instructions

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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 Wright® Brand Smoked 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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Nutrition Per Serving
Calories
841
% Daily Value*
Fat
34.8 g
45%
Saturated Fat
10.8 g
54%
Trans Fat
0.0 g
--
Cholesterol
125.0 mg
42%
Carbohydrates
92.3 g
34%
Fiber
1.6 g
6%
Sugars
21.2 g
--
Protein
40.5 g
81%
Sodium
971.1 mg
42%
Vitamin D
0.1 µg
0%
Calcium
40.5 mg
3%
Iron
4.6 mg
26%
Potassium
134.0 mg
3%
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