15-Min Crispy Pork Tacos Al Pastor
Caramelized pork with pineapple, cilantro, and onion in warm tortillas. Skillet-fast, no marinade needed — just sear, toss, and serve.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1 lb pork shoulder, thinly sliced or shredded
- 1 cup pineapple chunks (fresh or canned, drained)
- ½ medium yellow onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 8 count warm flour or corn tortillas
- 1 lime, cut into wedges lime wedges
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add pork and cook, breaking into small pieces and stirring occasionally, until edges brown and crisp, 6–7 minutes.
- 3
Toss pineapple chunks and onion into the pan, stir, and cook 2 minutes until pineapple caramelizes and onion softens.
- 4
Remove from heat and fold in cilantro. Taste and season with salt and pepper.
- 5
Warm tortillas directly over a gas flame or in a dry skillet, 20 seconds per side, until pliable.
- 6
Spoon pork mixture into tortillas, squeeze lime over top, and serve immediately.
Tools you’ll need
- 12-inch skillet
- wooden spoon or spatula
- tongs
- cutting board
- sharp knife
- gas stovetop or griddle (for warming tortillas)
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