Al Pastor Tacos

🔥 Prep

• Trim and slice the 500g pork shoulder into thin strips or bite-sized pieces.
• Peel and core the 100g pineapple, then cut it into small 1‑cm cubes.
• Peel and finely chop the 0.5 (half) onion.
• Measure out 3 tbsp adobo sauce into a small bowl.

🔥 Cook

• 1. In a bowl, combine the sliced pork shoulder with the 3 tbsp adobo sauce, toss to coat, and let marinate for 15 minutes at room temperature.
• 2. Heat a large skillet or grill pan over medium-high heat and add a drizzle of oil (optional).
• 3. Add the marinated pork to the hot pan and sear for 6‑8 minutes, stirring occasionally, until the edges are caramelized and the meat is cooked through.
• 4. Add the chopped onion and pineapple cubes to the pan, continuing to cook for 3‑4 minutes until the onion softens and the pineapple gets slightly charred.
• 5. While the filling cooks, warm the 8 corn tortillas on a separate dry skillet over medium heat for 30 seconds per side or until pliable.
• 6. Remove the pork mixture from heat and let it rest for 2 minutes before assembling.

🔥 Serve

• Place a generous spoonful of the al pastor filling onto each warm tortilla.
• Top with extra fresh pineapple chunks, a squeeze of lime, and chopped cilantro if desired.
• Serve immediately with lime wedges and your favorite salsa or hot sauce on the side.