Today is Taco Tuesday! These tasty Tacos al Pastor are so simple to make. I shared a recipe for Tacos al Pastor made in a slow-cooker a few years ago and decided to make one for the stove top… although the original al Pastor is pork that is made on a spit-grill, I don’t have one of those, so I cut a pork tenderloin into chunks then braise them in a pineapple-lime broth until they fall apart. Once shredded they fit perfectly into soft corn tortillas. With the addition of sliced red onion, fresh cilantro and shredded cotija cheese these Tacos al Pastor are ready-to-eat!
Tacos al Pastor
…one of my absolute favorite types of tacos…
Tacos al Pastor
2 lbs pork tenderloin, cut into chunks
2 teaspoons each salt, cumin, chili powder
1 teaspoon each sugar, oregano, parsley
1 teaspoon each cilantro & garlic powder
1 cup pineapple juice
1/2 cup fresh lime juice
1/2 cup pineapple chunks
Tortillas, sliced red onion, cilantro, cotija cheese
Place the pork tenderloin chunks into a large bowl. Combine the salt, cumin, chili powder, sugar, oregano, parsley, cilantro & garlic powder in a jar with a lid; shake until completely mixed. Season pork chunks with the seasoning mix and allow to marinate 10 minutes. Transfer the seasoned pork to a deep skillet. Gently add the pineapple juice, lime juice and enough water to cover the pork without pouring directly over the seasoned pork. Add the pineapple chunks. Bring to a boil; reduce the heat and simmer very gently for an hour and a half, allowing most of the liquid to evaporate; stirring occasionally. Increase the heat to medium-high and cook an additional 10 minutes, while shredding the pork. To serve: heat 10-12 tortillas and add toppings of your choice (sliced red onion, fresh cilantro, shredded cotija cheese along with sour cream if desired). Dig in!
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