Al Pastor Tacos with Pineapple
Thinly sliced marinated pork layered with sweet charred pineapple in the classic Mexican spit-roasted style. This pan version brings the authentic flavors home without a vertical rotisserie.
Sweet and savory spiced pork tacos with charred pineapple served street taco style.
Nutrition per serving
Ingredients
protein
marinade
topping
base
Instructions
Blend the Marinade
Blend rehydrated guajillo chiles, chipotle chile, pineapple juice, achiote, garlic, cumin, and salt until completely smooth. The marinade should be a deep red color and very fragrant.
Marinate the Pork
Place thinly sliced pork shoulder in a large bowl and pour the marinade over it. Toss thoroughly to coat every piece. Cover and refrigerate for at least 2 hours or overnight for best results. Do not skip the marinating time.
Cook the Pork
Heat a large cast iron skillet over high heat with a small amount of oil. Cook the marinated pork in a single layer without overcrowding for 3 to 4 minutes per side until caramelized and slightly charred on the edges. Work in batches.
Char the Pineapple
In the same hot skillet add the pineapple chunks and cook for 2 to 3 minutes without stirring until they develop a golden char on one side. The natural sugars will caramelize quickly so keep a close eye on them.
Assemble and Serve
Warm corn tortillas in a dry skillet or directly over a flame. Pile al pastor pork onto each tortilla and top with a piece or two of charred pineapple, diced white onion, and fresh cilantro. Serve with salsa verde on the side.
Substitutions
Common mistakes
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