Trompo De Puerco (3pz) Recipe
Tacos de Trompo de puerco, tortilla de maíz taquera y piña (3 piezas)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat Preparation
Taco Assembly
Method
Meat Preparation
- 1
Marinate the Pork
In a large bowl, combine the pork shoulder, minced garlic, Mexican oregano, chili powder, cumin, salt, black pepper, and lime juice. Mix well until the pork is evenly coated with the marinade.
- 2
Refrigerate
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for best flavor.
- 3
Cook the Pork
Preheat your grill or oven to a high heat. Cook the marinated pork for about 25-30 minutes, turning occasionally until the internal temperature reaches 70°C (160°F).
- 4
Add Pineapple
During the last 5 minutes of cooking, add the pineapple slices to the grill or oven to caramelize. Remove both the pork and pineapple from heat and let them rest for a few minutes.
- 5
Slice the Pork
Once rested, thinly slice the pork shoulder and chop the grilled pineapple into small pieces.
Taco Assembly
- 6
Warm the Tortillas
In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until they are pliable.
- 7
- 8
Serve
Serve the tacos with lime wedges on the side for squeezing over the top before enjoying.
