Tacos al Pastor with Pineapple Salsa Recipe

Description:

These Tacos al Pastor with Pineapple Salsa are a vibrant explosion of flavors and colors. The tender, flavorful pork, marinated in a rich blend of spices and achiote paste, is beautifully complemented by the sweet and spicy pineapple salsa. The bright orange-red of the pork contrasts with the sunny yellow of the pineapple and the deep green of the cilantro. The tacos are presented warm, with the juicy pork falling apart easily, and each bite offers a balance of savory, sweet, and spicy notes, creating an unforgettable culinary experience. The sizzling sound of the tortillas on the skillet adds to the overall sensory appeal, promising a delicious and satisfying meal.

Ingredients:

• - 2 lbs boneless pork shoulder, cut into 1-inch cubes
• - 1 large onion, roughly chopped
• - 4 cloves garlic, minced
• - 2 chipotle peppers in adobo sauce, minced
• - 2 tbsp achiote paste
• - 1 tbsp ground cumin
• - 1 tbsp oregano
• - 1 tsp smoked paprika
• - 1/2 tsp cayenne pepper (optional)
• - 2 tbsp apple cider vinegar
• - Salt and freshly ground black pepper to taste
• - 1 tbsp olive oil
• - 12 corn or flour tortillas
• - 1 ripe pineapple, peeled, cored, and diced
• - 1/2 red onion, finely diced
• - 1/2 cup chopped cilantro
• - 1 jalapeño pepper, seeded and minced (optional)
• - 1/4 cup lime juice

Instructions:

1. 1. In a large bowl, combine the pork, onion, garlic, chipotle peppers, achiote paste, cumin, oregano, smoked paprika, cayenne pepper (if using), apple cider vinegar, salt, and pepper. Mix thoroughly, ensuring the pork is well coated. Marinate for at least 4 hours, or preferably overnight in the refrigerator.
2. 2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the marinated pork and cook, stirring occasionally, until browned on all sides, about 10-12 minutes.
3. 3. Reduce heat to low, cover, and simmer for 1.5-2 hours, or until the pork is very tender and easily shreds with a fork. Stir occasionally to prevent sticking.
4. 4. Once the pork is cooked, remove it from the skillet and shred it using two forks. Set aside.
5. 5. While the pork is simmering, prepare the pineapple salsa. In a medium bowl, combine the diced pineapple, red onion, cilantro, jalapeño (if using), and lime juice. Gently toss to combine. Set aside.
6. 6. Heat the tortillas according to package directions. You can heat them in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.
7. 7. To assemble the tacos, fill each warm tortilla with a generous portion of the shredded pork.
8. 8. Top with a generous spoonful of the pineapple salsa.
9. 9. Serve immediately and enjoy!