Tacos al Pastor

Ingredients

• 2 pounds pork shoulder
• 1 whole pineapple
• 12 pieces corn tortillas
• 1 medium onion
• 1 bunch cilantro
• 1 cup adobo sauce
• 2 whole lime
• 4 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. 1

   In a blender, combine the adobo sauce, garlic, cumin, oregano, salt, black pepper, and olive oil. Blend until smooth.

2. 2

   Cut the pork shoulder into thin slices and place it in a large bowl. Pour the marinade over the pork, ensuring it is well coated. Cover and refrigerate for at least 4 hours, preferably overnight.

3. 3

   Preheat your grill or oven to 375°F (190°C).

4. 4

   While the grill is heating, cut the pineapple into rings and slice the onion into thin strips.

5. 5

   If using a grill, thread the marinated pork slices onto skewers, alternating with pineapple rings. Grill for about 15-20 minutes, turning occasionally, until the pork is cooked through and slightly charred.

6. 6

   If using an oven, place the marinated pork on a baking sheet lined with parchment paper and roast for about 25-30 minutes, or until the pork is cooked through and caramelized.

7. 7

   While the pork is cooking, warm the corn tortillas on a skillet over medium heat for about 1 minute on each side until pliable.

8. 8

   Once the pork is cooked, remove it from the grill or oven and let it rest for 5 minutes. Chop the pork and pineapple into small pieces.

9. 9

   To assemble the tacos, place a generous amount of the pork and pineapple mixture on each tortilla. Top with sliced onion, chopped cilantro, and a squeeze of lime juice.

10. 10

    Serve immediately and enjoy your Tacos al Pastor!