Mexican Al Pastor Tacos with Pineapple

Ingredients

• 1 pounds pork shoulder, thinly sliced
• 1 whole pineapple, sliced
• 12 small corn tortillas
• 1 cup white onion, chopped
• 1 cup fresh cilantro, chopped
• 2 tablespoons vegetable oil
• 1 whole lime, cut into wedges

• 3 tablespoons achiote paste
• 1 cup apple cider vinegar
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper, ground

Method

1. 01
   Combine all marinade ingredients in a blender and blend until smooth.
2. 02
   Place the sliced pork shoulder in a large bowl and pour the marinade over it, ensuring all pieces are well-coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. 03
   Preheat a grill or grill pan over medium-high heat. Grill the pineapple slices until they have nice grill marks and are slightly caramelized, about 3-4 minutes per side. Remove from heat and set aside.
4. 04
   In the same grill or grill pan, add the marinated pork slices in batches, cooking until browned and cooked through, about 5-7 minutes per side. Remove and let rest for a few minutes.
5. 05
   Warm the corn tortillas on the grill for about 30 seconds per side until pliable.
6. 06
   Chop the grilled pineapple into small pieces.
7. 07
   Assemble the tacos by adding pork, grilled pineapple, chopped onion, and cilantro to each tortilla.
8. 08
   Serve immediately with lime wedges on the side.