Roasted Pastor Pork, Grilled Pineapple, Onion and Cilantro, Corn tortilla

In a large bowl, mix together achiote paste, orange juice, minced garlic, cumin, salt, and black pepper. Add the pork shoulder, ensuring it's well coated. Cover and refrigerate for at least 4 hours or overnight for best flavor.

Marinate the Pork

Preheat the oven to 325°F (160°C). Place the marinated pork in a roasting pan and cover with foil. Roast for about 3 hours, or until the pork is tender and easily shreds. Remove the foil in the last 30 minutes to allow it to brown.

Roast the Pork

While the pork is roasting, heat a grill or grill pan over medium heat. Grill the pineapple slices for about 3-4 minutes on each side, until they have grill marks and are caramelized. Remove from the grill and chop into small pieces.

Grill the Pineapple

Dice the onion and chop the cilantro. Set aside.

Prepare the Toppings

Once the pork is done, shred it using two forks. Warm the corn tortillas on the grill or in a skillet. To assemble, place a generous amount of shredded pork on each tortilla, top with grilled pineapple, diced onion, and chopped cilantro. Serve with lime wedges on the side.

taco al pastor

Recipe information

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