Tacos al Pastor

• 1 lb pork shoulder, thinly sliced
• 1/4 cup pineapple juice
• 2 tbsp white vinegar
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp black pepper
• 1/4 tsp ground cinnamon
• 2 tbsp vegetable oil
• 8 small corn tortillas
• 1/2 pineapple, sliced into wedges
• Toppings: diced onions, cilantro, lime wedges

Steps

1. 1 In a bowl, mix pork with pineapple juice, vinegar, garlic, oregano, cumin, chili powder, black pepper, and cinnamon. Marinate for at least 30 minutes.
2. 2 Heat oil in a large skillet over medium-high heat. Cook marinated pork until browned and cooked through.
3. 3 Warm tortillas on a dry skillet.
4. 4 Grill pineapple slices until caramelized.
5. 5 Assemble tacos with pork and grilled pineapple.
6. 6 Top with diced onions, cilantro, and a squeeze of lime.

Nutrition

Tips

• For a smokier flavor, grill the tacos outdoors.
• If you prefer vegetarian, substitute jackfruit for pork and marinate as instructed.
• Serve with extra pineapple wedges on the side.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water to keep tortillas soft.

Serving Suggestions

• Pair with a fresh avocado salad or a simple black bean side.
• Serve with a squeeze of fresh lime and a sprinkle of crumbled queso fresco.

FAQ