Tacos al Pastor with Pineapple Salsa Roja

Step 1

Toast the dried chilies in a pan over medium heat until fragrant, about 3-5 minutes, let them cool, cut them in half and remove the seeds and stems.

Step 2

Cover the chilies in boiling water and let sit until softened, about 5-10 minutes.

Step 3

Puree the chilies, 1/2 of the pineapple (coarsely chopped), 1/2 the onion, garlic, vinegar, lime juice, cumin, oregano and salt in a food processor or blender until smooth optionally using some of the water the chilies were soaking in if needed.

Step 4

Rub half the sauce over the pork and let marinate for an hour to overnight.

Step 5

Place the pork and marinade in a slow cooker and cook on low for 8-10 hours.

Step 6

Remove the pork, roughly shred, discarding any excess fat, mix in some of the juices along with half of the remaining sauce.

Step 7

Serve the al pastor pork in tortillas with the remaining pineapple, onions and the cilantro with lime wedges and the remaining salsa on the side.