Easy Al Pastor Tacos with Grilled Pineapple Salsa
Ingredients
- 1 tablespoon oil with a high smoke point, like rice bran, canola, or grapeseed
- 1 cup pineapple, roughly chopped
- 1/2 medium onion, roughly chopped
- 2 clove garlic, roughly chopped
- 2 chipotle peppers in adobo sauce
- 2 tablespoons ground chili powder (preferably from guajillo’s)
- 2 tablespoons white vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon agave syrup or honey
- 1 teaspoon kosher salt
- 2 pounds pork shoulder, sliced into ¼” slices
- 18 corn tortillas
PINEAPPLE SALSA
- 6 (½” thick) pineapple medallions, sliced into half-moons and cored
- Oil with a high smoke point, like rice bran, canola, or grapeseed
- Sprinkling of kosher salt or tajin seasoning
- ½ medium red onion, small diced
- 1 jalapeno, minced (option to remove seeds)
- 1 red bell pepper, small diced
- Handful of cilantro, chopped
- Drizzle of olive oil
Directions
- Combine ingredients from oil to salt in a blender and blitz until smooth. In a non-reactive bowl or Ziplock bag, marinate sliced pork shoulder for no more than an hour as the pineapple juice can over tenderize the meat.
- On your grill, replace a grid with a Broil King griddle. Preheat grill to medium-high heat.
- Brush oil onto pineapple slices with Broil King’s basting brush. Season with a sprinkling of salt or tajin seasoning.
- Grill pineapple slices for 2-3 minutes per side, until nicely colored with grill marks.
- Transfer pineapple to a cutting board and dice into small cubes.
- In a mixing bowl, combine pineapple with red onion, jalapeno, bell pepper, and cilantro. Drizzle with olive oil to taste. Add more salt or tajin seasoning if needed.
- Grill sliced pork shoulder for 3-4 minutes per side, until charred and cooked to 63˚C (145°F). Rest on a cutting board for 3 minutes. Slice into thin strips.
- Heat corn tortillas on the griddle until warm and pliable.
- Assemble tacos with pork and salsa and dig in!
Recipe Styling & Development by Jannell Lo
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