Oven-Roasted Pork Shoulder al Pastor

Preparation

1. Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Place pork in baking dish fat side up. Rub all over with oil. Sprinkle with taco seasoning mix; rub into meat. Pour drained pineapple around pork. Cover with foil.
2. Roast 3 1/2 to 4 hours, or until instant-read thermometer inserted in center of roast reads at least 190°F and meat is easy to shred. Remove from oven and uncover; let stand until cool enough to handle, about 30 minutes.
3. Shred meat with two forks, discarding any pieces of fat and cartilage as you go. Toss shredded pork in pineapple and cooking liquid to coat.

Expert Tips

• How do you want it? For a classic taco al Pastor, stuff Old El Paso™ Stand ‘N’ Stuff Taco Shells with the pork, shredded green cabbage, diced white onion and fresh cilantro leaves. For a family friendly option, fill Old El Paso™ Soft Tortilla Bowls or Old El Paso™Mini Soft Tortilla Bowls with the pork, shredded iceberg lettuce, Old El Paso™ shredded Monterey Jack cheese and sliced green onions. Or make it fancy with shredded jicama, carrot, sliced radish, diced white onion, avocado and fresh cilantro.
• We tested this recipe with 4-lb pork shoulders. If your shoulder is much smaller or larger, adjust cook time accordingly.
• Make a paste using equal parts baking soda and vinegar, then rub and let stand on baking dishes to clean up tough messes.