Tender pork in a flavor packed marinade makes these easy Tacos al Pastor the best tacos ever. Simple to make for easy weeknight dinners.
Prep Time15 minutesmins
Cook Time35 minutesmins
Marinading Time:4 hourshrs
Course: Dinner
Cuisine: Mexican
Keyword: pork tacos, tacos, tacos al pastor
Servings: 6
Calories: 429kcal
Author: Kellie
Cost: $15
Equipment
1 skillet
Ingredients
3poundsboneless pork buttsliced thin about ¼” wide and about 6 inches long
1cupyellow onioncut into chunks
1pineappledivided (peeled cut into strips, and 1 cup diced)
1cupfresh orange juice
¼cupwhite vinegar
2TBSPadobo chili powderyou can mix 2 TBSP chili powder with ¼ tsp red pepper flakes if you can’t find adobo chili powder
4garlic cloves
3chipotle peppers in adoboyou can use more if you like it spicy
1tspkosher salt
1tspMexican oreganoYou can use Majoriam as a substitute if you can’t find Mexican oregano)
Toppings
2limescut into 6 wedges each
½cupfresh cilantrochopped
½cupred onion diced
10-12small corn tortillasflour can be used
Instructions
Place sliced pork in a large bowl.
In a blender place the yellow onion, 1 cup diced pineapple, orange juice, vinegar, chili powder, garlic chipotle, salt and oregano. Blend until smooth.
Pour over the pork and mix well. Refrigerate for 4-6 hours, this can be marinated overnight.
Before removing the pork from its marinade, Heat grill to medium heat (about 300-350 degrees) and cook the pineapple slices for 3-4 minutes per side, charring lightly. Once cooked, allow to cool slightly then dice about ¼ inch to be used as an additional garnish.
Remove the pork pieces from the marinade (in a strainer, if necessary) onto a tray or plate, then set aside. Discard the remaining marinade.
Heat a cast iron skillet over medium high heat. Cook pork until cooked through, about 4 minutes per side. (Using the cask iron skillet could result in a nice char on some of the pork pieces. It is best to do this in batches using this type of skillet.)
For any larger pieces roughly chop the pork and serve immediately with tortillas garnished with cilantro, red onion, pineapple and lime wedge.
Notes
Leftovers can be stored in the refrigerator in an air tight container up to 3 additional days.