Al pastor, literally means "shepherd style," 
it is a traditional way to prepare pork, lamb, 
and goat meat that originated in northern Mexico. 
Historically, pigs and goats were slow-roasted whole 
over a mesquite fire, but over time 
preparation methods have changed. 
Taquerias stack the marinated pork al pastor 
into a large cylindrical heap 
and cook it on a vertical spit. 
Juicy chunks are sliced off as 
the outer layers become cooked.
  
1/2 lb pork leg (boneless)
4 Dried California or New Mexico chiles (stemmed)
2 Dried pasilla chiles (stemmed)
2 cloves
1/2 tsp cumin
1/2 tsp pepper
3/4 cup white vinegar
3/4 cup water
1 tsp salt
1/2 head of garlic (peeled)
2 tbsp corn or olive oil

Cook the chiles in the vinegar, water, 
cumin, pepper, salt, and cloves over medium heat 
until they become very soft. 
Pour the whole mixture (be careful) 
into the blender, add the garlic, and puree. 
Heat the oil, add the blended mixture 
and simmer for fifteen minutes. 
Cut the pork into small chunks, 
put it in a bowl, 
pour the marinade over the top, 
and let it sit covered overnight 
in the refrigerator. 
Slowly grill the marinated meat 
in a splash of oil over low heat. 

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