Al Pastor Tacos with Pineapple

Ingredients

• 3 tablespoons achiote paste (recado)
• ¼ cup fresh lime juice
• ¼ cup fresh orange juice
• 2 tablespoons white vinegar
• 4 cloves garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (Mexican)
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 pounds boneless pork shoulder (2-inch thick slices)
• 8 ounces fresh pineapple (1 medium)
• 12 tortillas corn tortillas (6-inch)
• ½ onion fresh white onion
• ½ cup fresh cilantro leaves
• 2 limes lime wedges

Instructions

1. 1

   Make the marinade: In a blender, combine 3 tablespoons of achiote paste, 0.25 cup fresh lime juice, 0.25 cup fresh orange juice, 2 tablespoons white vinegar, 4 peeled garlic cloves, 1 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, 3 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, and 0.5 teaspoon black pepper. Blend on high speed for 60 seconds until completely smooth and the color is a deep rust-orange — if it's too thick, add 1 tablespoon water at a time until pourable.

2. 2

   Pat 2 pounds of boneless pork shoulder slices completely dry with paper towels — moisture will prevent proper caramelization. Arrange them in a large shallow baking dish in a single layer, overlapping slightly if needed.

3. 3

   Pour the entire marinade over the pork, using your hands to massage it into all surfaces, working it into any crevices. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 12 hours — the longer it sits, the deeper the flavor.

4. 4

   Prepare the pineapple: Cut a fresh medium pineapple in half lengthwise, leaving the leafy crown intact on one half for presentation. Scoop out the flesh from both halves, removing the tough core. Cut the pineapple flesh into 1-inch thick rings (you'll have about 8 ounces). Set aside on a plate.

5. 5

   Slice 0.5 fresh white onion very thinly (about 1/8-inch) and place in a small bowl — you'll use this as garnish. Pick fresh cilantro leaves from 0.5 cup and place them in a separate small bowl. Cut 2 limes into 8 wedges total.

6. 6

   Remove the pork from the refrigerator 15 minutes before cooking — this allows the meat to come closer to room temperature for more even cooking. Pat each piece gently with paper towels to remove excess liquid (a thin coating of marinade should cling to the meat).

7. 7

   Preheat a 14-inch cast iron griddle or grill to medium-high heat for 5 minutes — test the temperature by holding your hand 3 inches above the surface; you should feel intense heat after 2 seconds.

8. 8

   Lay the pork slices on the hot griddle in a single layer — they should sizzle immediately. Let each slice cook undisturbed for 3-4 minutes until a dark caramelized crust forms on the underside. Flip and cook the other side for another 3-4 minutes until the internal temperature reaches 160°F on an instant-read thermometer. The pork will char and crisp at the edges while staying juicy inside. Transfer to a cutting board and loosely tent with foil to keep warm.

9. 9

   Place the pineapple rings directly on the hot griddle in a single layer. Sear for 2-3 minutes per side until deep caramel-brown char marks form — the edges should look almost blackened and the fruit should smell sweet and slightly smoky. This caramelization brings out the pineapple's natural sugars and creates a flavor that balances the savory pork.

10. 10

    Warm 12 corn tortillas directly over a medium flame or on the griddle (if you have room) for about 15 seconds per side, turning with tongs, until they're pliable and warm — this brings out their corn flavor. If using the griddle, do this after removing the pork and pineapple. Stack the warm tortillas in a clean kitchen towel and fold to keep them warm.

11. 11

    Slice the cooked pork into 0.5-inch thick pieces against the grain — this shortens the muscle fibers and makes each bite tender and easy to chew.

12. 12

    Cut the charred pineapple rings into bite-sized chunks (roughly 1-inch pieces). Discard the core or save for drinks.

13. 13

    To build each taco: lay a warm corn tortilla flat on a plate, add 3-4 pieces of sliced pork to the center, top with 2-3 pieces of caramelized pineapple, then scatter a small pinch of thin-sliced white onion and a small pinch of fresh cilantro leaves over the top. Squeeze a lime wedge over each taco just before eating. Serve immediately while the pork and pineapple are still warm.

Tools you’ll need

• blender
• paper towels
• large shallow baking dish
• plastic wrap
• chef's knife
• cutting board
• 14-inch cast iron griddle or grill
• instant-read thermometer
• tongs
• kitchen towel
• small bowls (2)

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