Ingredients
3 lbs Pork shoulder (or butt), cut into 1-inch chunks
3 tbsp Achiote paste
4-5 Guajillo chilies, stemmed and seeded
2-3 Ancho chilies, stemmed and seeded
1 cup Pineapple juice
¼ cup Orange juice
2 tbsp White vinegar
4 Garlic cloves
1 small Onion, quartered
1 tsp Ground cumin, ½ tsp Ground cloves, ½ tsp Ground cinnamon
1 tsp Mexican oregano, 1 tbsp Salt, 1 tsp Black peppercorns
½ fresh Pineapple, chunked
12-16 Corn tortillas
Instructions
1. Marinade: Toast dried chilies in a skillet until fragrant. Blend chilies with achiote, pineapple juice, orange juice, vinegar, garlic, onion, and spices until smooth.
2. Marinate: Toss pork chunks in the marinade, cover, and refrigerate for 8-24 hours.
3. Cook: Braise the marinated pork in a Dutch oven at 325°F for 2-3 hours until fork-tender. Finish under the broiler for 5-10 minutes to get charred, crispy edges.
4. Serve: Thinly slice the cooked pork. Assemble on warm tortillas and top with fresh pineapple chunks, diced onion, cilantro, and lime wedges.
Notes
Pro-Tips:
• Use pork shoulder—the fat content is essential for a juicy, tender taco.
• Patting the meat dry before a final broil ensures a better char.
• Serve on doubled-up corn tortillas to prevent tearing from the juicy meat.
Variations:
• Chicken Al Pastor: Use bone-in thighs and reduce marinating time to 4-6 hours.
• Vegetarian: Substitute pork with sliced portobello mushrooms, marinated in the same adobo and pan-fried.
• Spicy: Add chipotle peppers in adobo to the marinade for a deeper heat.
- Prep Time: 25
- Cook Time: 180
- Category: Dinner
- Method: Braise & Broil
- Cuisine: Mexican