10-Min Al Pastor Tacos with Pineapple
Crispy-edged pork with charred pineapple, cilantro, and radish on warm tortillas. Skip the spit-roast — high heat and quick timing deliver the caramelized, spiced bite in under 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- ¾ lb pork shoulder, thinly sliced (or pork carnitas)
- 1 cup pineapple, fresh or canned, cut into spears
- 1.5 tbsp chili powder + cumin + smoked paprika, mixed
- 6 pieces corn or flour tortillas, small
- ¼ cup fresh cilantro, chopped
- ½ cup radishes, thinly sliced
- 1 lime lime wedges
Instructions
- 1
Heat a large skillet over high heat for 2 minutes until smoking hot.
- 2
Add pork slices in a single layer, season with spice blend. Don't stir for 2 minutes.
- 3
Stir, breaking up any clumps, and cook until edges crisp and meat browns, ~2 more minutes.
- 4
Push pork to the side, add pineapple spears to the hot pan. Char without stirring, 90 seconds per side.
- 5
Warm tortillas directly over the flame or in the skillet for 30 seconds per side until soft.
- 6
Fill each tortilla with pork, a charred pineapple spear, cilantro, radishes. Serve with lime wedge.
Tools you’ll need
- large skillet (12-inch preferred)
- tongs
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
