15-Min Crispy Pork Al Pastor Tacos
Shredded pork tossed with chili powder, cumin, and pineapple juice, piled into warm tortillas with fresh cilantro and onion. A street-food favorite that actually works on a weeknight.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- 1 lb shredded cooked pork (rotisserie or leftover)
- 1 tbsp chili powder
- ½ tsp cumin
- ¼ cup pineapple juice
- 6 count corn tortillas
- 1 serving fresh cilantro, diced onion, lime wedge
Instructions
- 1
Heat a large skillet over medium-high until it shimmers, about 90 seconds.
- 2
Add shredded pork, chili powder, and cumin. Stir constantly until the spices coat the meat, ~60 seconds.
- 3
Pour in pineapple juice and cook without stirring until the liquid reduces and edges crisp, 3–4 minutes.
- 4
Warm tortillas in a dry skillet or over a flame until pliable, about 30 seconds per side.
- 5
Pile pork onto tortillas, top with cilantro and diced onion, and serve with a lime wedge.
Tools you’ll need
- large skillet (12-inch cast iron or nonstick)
- spoon or wooden spoon
- tongs or silicone spatula
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