Sweet & Spicy Pork Tacos

My husband and I ran across a cooking show on TV where they were making al pastor tacos. They looked delicious and so of course, I wanted some but without all of the hard work. So I created a recipe for “almost al pastor” tacos. The sweetness from the caramelized pineapple, spiciness from the chipotle peppers, and freshness of sweet onions and cilantro made for a really delicious combo!

Ingredients

  • 2 pounds pork shoulder or pork loin (if you prefer a less fatty meat like we do)
  • 1 20 oz can crushed pineapple in juice
  • 1 7oz can chipotle peppers in adobo sauce
  • 3 tablespoons minced garlic
  • 1 tablespoon olive oil
  • 1 Visalia sweet onion, diced
  • ¼ cup chopped cilantro
  • 8 flour (or corn) soft taco tortillas
  • fresh salsa, for added garnish (optional)
  • Grilled pineapple, cut into small chunks for added garnish (optional)
  1. Cut pork into 2 inch chunks, set aside.
  2. Add entire can of pineapple in juice, peppers in adobo sauce, garlic, and olive oil into a blender/food processor. Puree until smooth.
  3. Pour pineapple marinade over the chunks of pork, toss until well coated, then let marinade in the refrigerator overnight or for 8 hours.
  4. Preheat oven to 450 degrees F if using oven. Or use an outdoor grill to really draw out the flavors of the marinate.
  5. Thread pork onto skewers and place on a baking pan that is lined with a rack. You want the juice to drip off of the meat not cook in it. Place in middle rack and bake for 12 minutes.
  6. Mix onions and cilantro and set aside as taco topping.
  7. Move pan to top rack and set the oven to a high broil. Turn meat when it starts to brown (about 3 minutes each side). Keep an eye on the skewers as your oven may vary. Remove from oven and allow to rest for 7 minutes.
  8. Remove meat from skewers and slice into small pieces.
  9. Once you heat up your tortillas, you are ready to assemble the tacos. Add meat, onion and cilantro, and garnish with pineapple and/or salsa.

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