Al Pastor Tacos
Indulge in these flavorful Al Pastor Tacos featuring tender, marinated pork and sweet grilled pineapple. This dish is perfect for gatherings or a cozy dinner at home.
Ingredients
- 2.5 pounds pork shoulder thinly sliced
- 3/4 cup pineapple juice
- 1 cup fresh pineapple chunks set aside some for grilling
- 3 tablespoons achiote paste
- 3 cloves garlic roughly chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano preferably Mexican oregano
- 1 teaspoon sea salt adjust according to taste
- 1/2 teaspoon black pepper
- 1 orange juice about 3 tablespoons
- 2 tablespoons white vinegar
- garnishes chopped cilantro, diced white onion, lime wedges, extra pineapple slices
Instructions
- In a blender, combine pineapple juice, pineapple chunks, achiote paste, garlic, cumin, oregano, orange juice, vinegar, salt, and pepper until smooth.
- Transfer the sliced pork into a large zip-top bag or a glass dish, then pour the marinade over it, ensuring every piece is well-coated. Refrigerate for at least one hour, but let it marinate for up to six hours if you can.
- Preheat the grill to medium-high heat or heat a skillet on medium-high. Lightly oil the surface to avoid sticking.
- Skewer the reserved pineapple slices or place them directly on the grill. Cook until they develop a nice char, then chop them into bite-sized pieces.
- Grill or sear the marinated pork slices until they are crispy around the edges and fully cooked, about 4-5 minutes per side. Let the meat rest briefly, then chop it into strips.
- Warm up the tortillas on the grill or in the skillet until they are pliable and have some light char marks.
- Assemble your tacos by layering the pork onto the tortillas, topping with grilled pineapple, diced onion, cilantro, and a squeeze of lime. Serve with salsa or crema on the side.
Notes
This Al Pastor Taco recipe combines smoky marinated pork and sweet pineapple for a delightful dish suitable for any gathering or weeknight dinner.
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