Grilled Pork and Pineapple Tacos Al Pastor
Prep Time: 5 minutes
Marinade Time: 2 hours
Cook Time: 1 hour 30 minutes
Total Time: 3 hours 35 minutes
Yield: Serves 10
Ingredients:
5 lb boneless pork loin
3 tbsp achiote paste
2 tbsp chili powder
1 tbsp garlic powder
1 tbsp dried oregano
1 tbsp cumin
1 tbsp salt
1 tbsp pepper
¾ cup white vinegar
1 20oz. can of pineapple slices
2 large shish kabob skewers or turkey fryer rack
Instructions:
In a large bowl, whisk together achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar and liquid from canned pineapple.
Slice the pork loin into approximately ¼ inch slices and add to the bowl of marinade. Cover with plastic wrap and refrigerate for two hours.
Preheat charcoal grill to 350 degrees F.
Remove pork from marinade and begin to layer each slice of pork onto both shish kabob sticks. (We use the rack from the turkey fryer for this and it works very well.) Continue to layer the rest of the pork with the sliced pineapple and place it on the grill upright.
Grill for 1 1/2 hours at 350 degrees F until outside is slightly charred. You can also bake this in the oven at the same temperature and time.
After cooking, let it rest for 10 minutes.
Carve off thin slices of roasted pork and pineapple.
Serve with tortillas and desired toppings. We used diced onion, cilantro, salsa, and lime wedges!
Enjoy!
*Tip: Serve alongside Cilantro Lime Rice and Homemade Refried Beans!
