Name: Tacos al Pastor with Ground Pork
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 tacos, plus extra adobo sauce
Cuisine: Mexican
Ingredients: 2 pounds pork shoulder or pork loin, cut into 1/2-inch thick strips; 3 tablespoons adobo sauce from canned chipotles in adobo; 2 chipotle peppers in adobo, minced; 1/2 cup fresh orange juice (about 2 oranges); 2 tablespoons white vinegar; 3 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 tablespoons vegetable oil, divided; 1 small pineapple, peeled, cored, and diced small (about 2 cups); 1/2 small red onion, finely diced; 1 jalapeño, seeded and minced (optional); 1/4 cup chopped fresh cilantro; Juice of 1 lime; 12 corn tortillas, warmed; Lime wedges, for serving

Method

5 steps

In a bowl, whisk together adobo sauce, minced chipotles, orange juice, vinegar, garlic, oregano, cumin, salt, pepper, and 1 tablespoon vegetable oil. Add pork strips and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment. Arrange pork strips in a single layer, discarding excess marinade. Roast for 12–15 minutes, until pork reaches an internal temperature of 145°F (63°C) and is just cooked through. Do not overcook.
While pork roasts, make pineapple salsa: In a bowl, combine diced pineapple, red onion, jalapeño (if using), cilantro, and lime juice. Season with a pinch of salt. Set aside.
Heat remaining 1 tablespoon vegetable oil in a large skillet over high heat until shimmering. Working in batches if needed, add roasted pork strips and sear for 1–2 minutes per side, until edges are browned and slightly crispy. Transfer to a plate.
Warm corn tortillas in a dry skillet or microwave. Serve pork in tortillas topped with pineapple salsa and a squeeze of lime.

Recipe notes

Helpful tips

For extra smoky flavor, add a teaspoon of smoked paprika to the marinade.
If you prefer a spicier salsa, leave the jalapeño seeds in.
Warming tortillas directly over a gas flame gives a nice char.

Equipment

Baking sheet
Large skillet
Mixing bowls
Meat thermometer
Knife and cutting board

Storage

Store leftover pork and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat pork in a skillet over medium heat until warmed through.

Additional tips

Pork should reach a safe internal temperature of 145°F (63°C). Use a meat thermometer to check doneness. Handle hot skillet with care.

Tacos al Pastor with Ground Pork

Ingredients

Adjust servings