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Pork Al Pastor

Al Pastor, meaning shepard's style, usually involves cooking the meat on a vertical spit, like gyros. This is normally difficult to do at home, so we have substituted for that cooking method. 
4-5-lbs Boston butt pork roast
Juice of 3 limes
8-ancho chilies, stemmed
5-large cloves garlic
2-tbsp dried Mexican oregano
2-tbsps cumin
4-large yellow onions, sliced
2-tbsps canola oil
Chopped white onions, for garnish
Chopped cilantro, for garnish
Pork Al Pastor on a toasted garlic bun with cilantro

Preheat oven to 300°F
Sprinkle pork with limejuice and salt
Let sit at room temperature while making the sauce
Meanwhile, bring 4 1/4-cups of water to a boil
Add the Chiles, garlic, oregano and cumin
Season with salt
Maintain a very low simmer, uncovered, until chilies are soft, about 25 minutes
Transfer mixture to a blender and purée
Pat the pork dry
In a Dutch oven over high heat, warm the oil, and add the pork; Brown well on all sides
Remove pork from pot
Reduce heat to medium, and add the onions
Sauté until translucent
Add chili purée and stir, scraping up any browned bits
Add pork back into pot, and stir to combine
Braise in oven for three hours, covered
Increase heat to 325°F, uncover pot, and cook 45 minutes to an hour more
Remove from oven, let cool, and shred or chop meat
When ready to serve, heat a skillet over medium-high heat, and add desired amount of pork and sauce
Cook about 3-5 minutes until the sauce becomes slightly sticky and caramelized
Serve on corn tortillas, or toasted garlic buns, with chopped white onion and cilantro