Tacos al Pastor

Ingredients

Pork shoulder

2 lbs, thinly sliced

Achiote paste

1/4 cup

Pineapple juice

1/2 cup

Garlic

3 cloves, minced

Ground cumin

1 teaspoon

Dried oregano

1 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Corn tortillas

12

Fresh pineapple

1 cup, diced

Onion

1, diced

Cilantro

1/2 cup, chopped

Lime wedges

for serving

Instructions

1. In a large bowl, combine the achiote paste, pineapple juice, minced garlic, cumin, oregano, salt, and pepper to create a rich marinade.
2. Add the thinly sliced pork shoulder to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or preferably overnight for deeper flavor absorption.
3. Preheat your grill or a grill pan over medium-high heat.
4. Thread the marinated pork onto skewers, discarding any excess marinade.
5. Grill the pork skewers for about 10-12 minutes, turning occasionally, until the pork is fully cooked and has a lovely char.
6. While the pork is grilling, warm the corn tortillas on a separate grill or in a dry skillet until soft and pliable.
7. Once the pork is cooked, remove it from the skewers and chop it into small, bite-sized pieces.
8. To assemble the tacos, place a generous spoonful of the chopped pork onto each warm tortilla.
9. Top each taco with diced fresh pineapple, chopped cilantro, and diced onion.
10. Serve the tacos al pastor with lime wedges on the side for an extra burst of citrus flavor.
11. Enjoy the vibrant explosion of flavors in every delicious bite!