Al Pastor Pork & Pineapple Tacos
Juicy pork with warm spices, caramelized pineapple, and bright cilantro in soft tortillas. Built for weeknight assembly—no lengthy marinating required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 38g
Ingredients
- 1.5 lbs pork shoulder, sliced 1/4-inch thick
- 1.5 cups fresh pineapple, cut into 3/4-inch cubes
- 2 tbsp achiote paste
- 1 whole lime (juiced)
- 3 cloves garlic, minced
- 12 count corn tortillas
- ½ cup fresh cilantro, chopped
Instructions
- 1
Whisk achiote paste, lime juice, and minced garlic in a bowl until combined.
- 2
Toss pork slices with achiote mixture until evenly coated.
- 3
Heat oil in a 12-inch skillet over medium-high until shimmering, ~90 seconds.
- 4
Add pork to the skillet in a single layer. Cook 4–5 minutes until edges brown without stirring.
- 5
Stir pork and cook another 2–3 minutes until cooked through.
- 6
Add pineapple cubes. Toss gently and cook 2 minutes until fruit is warm and caramelized.
- 7
Warm tortillas in a dry skillet for 20 seconds per side.
- 8
Divide pork and pineapple among tortillas. Top with cilantro and serve immediately.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- small mixing bowl
- cutting board
- chef's knife
- whisk
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