Al Pastor Kabobs

Skewers of cubed pork tenderloin, white onion, bell pepper and pineapple, grilled and brushed with Custom Culinary^® Al Pastor Sauce, served with cilantro-lime rice and pickled red onion.

Made with:

9900 - Custom Culinary Al Pastor Sauce

What You'll Need

Yield: 12 each

Amount	Ingredients
2 quarts	Cilantro Lime Rice, SUBRECIPE
12 each	Al Pastor Kabobs, SUBRECIPE
8 each	Lime Wedges
2 cups	Pickled Red Onion, SUBRECIPE
2 cups	Custom Culinary^® Al Pastor Sauce
16 each	4” Corn Tortillas, Grilled
	Cilantro Lime Rice, SUBRECIPE
2 quarts	White Rice, Cooked
1 cup	Lime Juice, Fresh
3/4 cup	Lime Zest
1/2 cup	Cilantro, Rough Chopped
2 tb	Salt, Kosher
	Al Pastor Kabobs, SUBRECIPE
2 quarts	Pork tenderloin, cut into 1” Cubes (should be at least 36 pieces)
2 cups	Custom Culinary^® Al Pastor Sauce
2 quarts	White Onion, Cut into 1” Pedals
2 quarts	Red Bell Pepper, Cut into 1” Pedals
2 quarts	Green Bell Pepper, Cut into 1” Pedals
2 quarts	Pineapple, Cut into 1” Cubes
	Pickled Red Onion, SUBRECIPE
1 cup	Red Wine Vinegar
1/2 cup	Sugar, Granulated
2 tb	Salt, Koshers
1 cup	Ice
2 cups	Red Onion, Sliced Thin

PREPARATION

Cilantro Lime Rice, SUBRECIPE Gently fold the cooked rice, lime juice, lime zest, chopped cilantro, and salt together until all the ingredients are evenly combined.
Al Pastor Kabobs, SUBRECIPE Marinate cubed pork tenderloin pieces in the Al Pastor Sauce overnight. Alternate each skewer ingredient on wooden skewers. There should be at least 3 pieces of pork per skewer. Grill each skewer until pork reaches an internal temperature of 150°F is reached.
Pickled Red Onions, SUBRECIPE In a medium sauce pot combine vinegar, sugar, and salt. Put over medium heat and bring to simmer whisking until sugar and salt completely dissolve. Add Ice and stir. Pour cooled pickling liquid over sliced red onions, seal, and let set over night before use.