Classic Mexican Tacos al Pastor
"Bring the legendary flavors of Mexico City street food home with these smoky, citrus-marinated pork tacos crowned with sun-kissed caramelized pineapple."
Instructions
In a large bowl, whisk together the pineapple juice, apple cider vinegar, adobo sauce, oregano, cumin, garlic, salt, and black pepper until smooth and well combined.
Add the sliced pork and toss thoroughly, making sure each piece is evenly coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to fully penetrate the meat.
Preheat a grill or heavy skillet over medium-high heat. Lightly oil the surface if needed to prevent sticking.
If using a vertical spit, stack the marinated pork tightly. Otherwise, cook the pork in batches on the grill or skillet, spreading it out so it browns rather than steams.
Cook for 10–15 minutes, turning occasionally, until the pork is fully cooked with lightly charred, crispy edges.
Transfer the pork to a cutting board and let it rest for a few minutes, then slice into thin, bite-sized pieces.
Grill the pineapple slices until caramelized and lightly charred on both sides. Chop into small pieces once cool enough to handle.
Warm the corn tortillas on the grill or in a dry skillet until soft and pliable.
Assemble the tacos by filling each tortilla with pork, grilled pineapple, chopped onions, and fresh cilantro.
Serve immediately with lime wedges and salsa on the side.