Firecracker Tacos Al Pastor

Allergens

Wheat, Soy (Achiote paste may contain soy)

Ingredients

• 2 lbs pork shoulder, cut into thin strips
• 1 pineapple, peeled, cored and cut into 1/2
• inch thick rings
• 8 small corn tortillas
• 1 cup fresh cilantro leaves, finely chopped
• 1 white onion, thinly sliced
• Lime wedges, for serving Marinade:
• 3 cups pineapple juice
• 1/2 cup white vinegar
• 1/4 cup achiote paste
• 1/4 cup brown sugar
• 3 tablespoons ground cumin
• 2 tablespoons kosher salt
• 2 tablespoons dried oregano
• 1 tablespoon chili powder
• 1 teaspoon black pepper
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

Instructions

1. In a large bowl, whisk together the marinade ingredients. Add the pork strips and toss to coat. Cover and refrigerate for at least 2 hours or overnight for best results.
2. Preheat your grill or grill pan to medium high heat. Remove the pork from the marinade, letting excess liquid drip off. Thread the pork onto skewers, leaving space between each piece.
3. Grill the skewered pork for 5 6 minutes per side, basting with reserved marinade occasionally. Cook until caramelized and tender.
4. Meanwhile, grill the pineapple rings for 2 3 minutes per side until charred and softened. Slice into smaller pieces.
5. Assemble the tacos: layer pork, pineapple salsa, cilantro, and onion onto warm tortillas. Serve with lime wedges on the side.

Chef’s Insight

To get that authentic street food vibe, use a cast iron griddle or comal to cook your pork and pineapple.

Notes

For an extra kick, add a dash of your favorite hot sauce to the marinade or serve with a side of spicy salsa.