Pastor Sauce

I had some leftover, plain pulled pork from a dear friend of mine. So I made the marinade and used it to dress the pork, which as a perfectly passable pastor in a pinch!

5 guajillo chilis, dried

4 ancho chilis, dried

1 can pineapple, slices or chunks

1/2 white onion

1/4 c vinegar

2 T minced garlic (about 6 cloves)

1 t cumin, ground

1 40g packet Sazón con culantro y achiote

1. Bring 2 cups water to boil
2. Add chilis 
3. Simmer until chiles soften, about 10 minutes
4. Remove and discard stem and seeds
5. Coarsely shop chilis
6. coarsely chop one onion half
7. Strain pineapples, reserving juice reserve juice
8. Add chilis, pineapple juice, onion, vinegar, garlic , & cumin Ninja Master Prep
9. Puree until smooth
10. Cook mixture until slightly thick & onion loses "raw" taste
11. Remove from heat & stir in Sazón

To Use as a Marinade:

1. Marinate cubed pork 2-24 hours
2. Pan-fry pork & pineapple chunks until cooked through & golden
3. Serve in corn tortillas with remaining onion half chopped & fresh cilantro

Healing Broth (for canning)

1 t coriander seeds, or ½ t ground
2 cloves garlic, whole or ¼ t ground
1 T sesame oil
2 T fresh ginger root, minced
½ T chili garlic paste
8 c chicken broth, low sodium
2 strips lemon peel, without pith
2 T soy sauce, low sodium
2 T fish sauce
2 T lime juice
2 T hoisin sauce

½ t peppercorns or ¼ teaspoon cracked

1 t cinnamon

1. Add all ingredients to a pan
2. Simmer 30+ minutes or longer until very fragrant
3. Strain 
4. Ladle into hot jars, leaving 1 inch headspace
5. Process at 10# pressure 25 min for quarts or 20 minutes for pints