Carnitas Tacos al Pastor

Allergens

Dairy (in queso fresco)

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 1 large pineapple, peeled, cored, and cut into 1
• inch chunks
• 1/2 cup fresh orange juice
• 1/4 cup white vinegar
• 3 tablespoons achiote paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 12 small corn tortillas, warmed
• 1 cup thinly sliced red onion
• 1 cup crumbled queso fresco
• 1/2 cup fresh cilantro leaves
• 4 lime wedges

Instructions

1. In a large bowl, whisk together orange juice, white vinegar, achiote paste, cumin, smoked paprika, kosher salt, and black pepper. Add pork cubes and pineapple chunks to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 2 hours, or up to overnight.
2. Preheat a grill or grill pan over medium high heat. Thread the marinated pork and pineapple onto skewers, alternating between the two. Discard any remaining marinade.
3. Grill the skewers for 8 10 minutes per side, until the pork is cooked through and has a slightly charred exterior. Remove from heat and let rest for 5 minutes.
4. Carefully remove the meat from the skewers and thinly slice. Arrange a portion of sliced pork, grilled pineapple, red onion, queso fresco, and cilantro leaves onto each tortilla. Serve with lime wedges on the side.

Chef’s Insight

For added heat, include sliced jalapeños or serrano peppers in the marinade and topping.

Notes

Make sure to slice the pork thinly for a tender bite.