Marinated pork, avocado mousse, white onion, fresh cilantro and a side of roasted pineapple sauce with habanero.

In a large bowl, combine the diced pork shoulder with cumin, chili powder, garlic powder, oregano, salt, and pepper. Mix well and let it marinate for at least 1 hour, or overnight in the refrigerator for best results.

Marinate the Pork

In a blender, combine the ripe avocados, lime juice, and salt to taste. Blend until smooth and creamy. Set aside.

Prepare the Avocado Mousse

Heat a grill or skillet over medium-high heat. Cook the marinated pork for about 15-20 minutes, turning occasionally, until fully cooked and slightly charred.

Cook the Pork

In a skillet, add the diced pineapple and habanero pepper. Cook over medium heat until the pineapple is caramelized and soft, about 5-7 minutes. Blend until smooth if desired.

Make the Roasted Pineapple Sauce

Warm the corn tortillas on the grill or in a pan. Fill each tortilla with cooked pork, diced onions, fresh cilantro, and a dollop of avocado mousse. Serve with the roasted pineapple sauce on the side.

Assemble the Tacos

Pork shoulder

Pineapple, diced

tacos al pastor (3)

Recipe information

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