We’ll take any excuse to enjoy some solid tacos. Today, we have two. Taco Tuesday? Great. National Taco Day? Even better. To help you celebrate along with us, we’re sharing our recipe for Pork Tacos al Pastor. These pineapple and pork tacos are a cross between Middle Eastern shawarma and the spiced-rubbed pork served as Mexican street food. The meat is marinated in various spices and pineapple for a sweet and tangy flavor combo. Enjoy!
When slicing spicy chiles, avoid touching the inside, and immediately wash your knife, cutting board, and hands afterward. Feel free to add less or omit it if you don’t love heat.
2 cloves garlic
1 yellow onion, divided
1½ cups cubed pineapple, divided
2 limes, divided
⅛ ounces fresh mint
1 Thai chile
¼ cup white vinegar
1 tablespoon granulated sugar
1 tablespoon achiote paste
10 ounces pork chops
6 corn tortillas
½ tablespoon canola oil
¼ cup water
large resealable plastic bag (optional)
10″ medium pan
Preheat oven to 350°F. Mince garlic. Peel onion, halve, and thinly slice ½; cut remainder into small dice. Finely chop ½ cup pineapple cubes, leaving remainder whole. Halve 1 lime; cut other into 6 wedges. Rinse mint and roughly chop leaves, discarding stems. Rinse Thai chile, halve, and using a knife tip, discard seeds. Mince as much as desired (see Recipe Tip).
Allow pork to marinate—at least 10 minutes.
While pork marinates, stir together as much sliced onion as desired, juice of 1 lime, mint, minced Thai chile, and remaining pineapple in a large bowl. Taste and add salt as needed. Place in refrigerator to chill until ready to use. Stack tortillas, wrap in foil, and place in oven to warm for about 10 minutes.
While tortillas warm, season pork all over with ¼ teaspoon kosher salt. Heat ½ tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add pork and marinade and sear until pork is cooked through, about 2 minutes per side. Reduce heat to medium and simmer until marinade is reduced by ½, 1-2 minutes more. Remove pork from pan, reserving marinade in pan. Set aside to cool for about 5 minutes.
Add ¼ cup water to pan with marinade over medium heat and cook, stirring, until reduced by ⅓, about 1 minute. Remove pan from heat. Cut pork into ¼-inch slices, return to pan, and toss to coat.
Top tortillas with pork and salsa. Garnish with lime wedges. Enjoy tacos al pastor and imagine you’re in Mexico.