Tacos al Pastor

Ingredients

• 2 lbs pork shoulder, thinly sliced
• 3 oz achiote paste
• 0.5 cup pineapple juice
• 0.25 cup white vinegar
• 3 cloves garlic cloves
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 cup fresh pineapple, sliced
• 12 pieces corn tortillas
• 0.5 cup white onion, finely chopped
• 0.25 cup fresh cilantro, chopped
• 4 pieces lime wedges(optional)

Instructions

1. 1

   In a blender, combine achiote paste, pineapple juice, vinegar, garlic, oregano, and cumin. Blend until smooth.

2. 2

   Place the sliced pork in a large bowl and pour the marinade over it. Ensure all pieces are coated. Marinate for at least 4 hours, preferably overnight.

3. 3

   Heat a large skillet or grill pan over high heat with a tablespoon of oil.

4. 4

   Cook the pork slices in batches until charred and cooked through, about 3-4 minutes per side. Chop the cooked pork into bite-sized pieces.

5. 5

   Grill the pineapple slices until lightly charred, then dice into small chunks.

6. 6

   Warm the corn tortillas on a dry skillet until soft and pliable.

7. 7

   Assemble the tacos by placing pork on each tortilla, topped with grilled pineapple, onion, and cilantro.

8. 8

   Serve immediately with lime wedges on the side.