Al Pastor Pork Burrito Bowl

1. Prepare the Marinade

Soak dried guajillo chile in hot water for 10 minutes. Blend guajillo chile, apple cider vinegar, garlic, cumin, clove, and pineapple juice until smooth.

2. Marinate the Pork

Slice the pork shoulder into thin strips. Toss the pork with the marinade and let it sit for at least 30 minutes (or overnight for deeper flavor).

3. Cook the Pork

Heat oil in a skillet over medium-high heat. Add marinated pork and cook until caramelized and cooked through, about 6–8 minutes.

4. Tomatillo Salsa

Roast tomatillos and jalapeño on a hot skillet until charred. Blend with cilantro and salt until smooth.

5. Mexican Rice

Heat oil in a pan over medium heat. Sauté garlic, onion, and tomato until softened. Add rice and toast for 1–2 minutes. Stir in chicken base, salt, and water. Cover and cook until rice is tender.

6. Black Beans

Sauté diced onion in oil until translucent. Add canned black beans, salt, and a splash of water. Simmer for 5 minutes.

7. Sauteed Yellow Onion

Sauté yellow onion in a pan with a drizzle of oil until softened.

8. Assembly

Plate the Carne al Pastor with Mexican rice and black beans. Drizzle tomatillo salsa over the pork. Garnish with fresh lime wedges, diced onion, and cilantro.