Al Pastor Pork Tacos with Pineapple
Tender marinated pork with warm spices and caramelized pineapple, served in warm tortillas with fresh cilantro and lime. Ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.5 lb pork shoulder, thinly sliced
- 2 cups fresh pineapple, cut into 1-inch chunks
- 3 whole dried chiles (ancho or guajillo), seeded
- 4 whole garlic cloves
- 3 tbsp white vinegar
- 1 tsp cumin
- 8 whole corn tortillas
- 1 bundle + 1 lime fresh cilantro and lime, for serving
Instructions
- 1
Toast dried chiles in a dry skillet over medium heat for 1 minute per side until fragrant. Transfer to a bowl.
- 2
Pour 1/2 cup hot water over chiles. Let sit 5 minutes, then blend with garlic, vinegar, cumin, salt, and pepper until smooth.
- 3
Toss pork slices with chile marinade in a bowl. Set aside for 10 minutes while you prep the pineapple.
- 4
Heat 2 tbsp oil in a large skillet over medium-high until shimmering. Working in batches, sear pork without stirring for 2 minutes per side until edges brown.
- 5
Push pork to the side of the skillet. Add pineapple chunks to the empty space and let them caramelize for 3 minutes without stirring.
- 6
Toss pineapple with pork and stir occasionally for 2 more minutes until pineapple edges curl and caramelize.
- 7
Warm tortillas in a dry skillet for 30 seconds per side until pliable. Fill with pork-pineapple mixture, cilantro, and a lime squeeze.
Tools you’ll need
- 12-inch skillet or larger
- blender or food processor
- bowl
- tongs
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