We are all moving at a fast pace these days, who has time to roast pork over an open spit-fire?  But, no need to worry!  You’ll soon be enjoying all the flavors of Al Pastor in no time.  These easy tacos are the perfect way to enjoy your Taco Tuesday, any day.

Easy Al Pastor Tacos

CategoryDinner, Side dishDifficultyBeginner

Yields15 Servings
 1 ½ lbs Lean cut of pork (your choice), chopped into large chunks
 ½ lb Fatty cut of pork (your choice), chopped into large chunks
 1 tbsp Achiote/Annatto Paste
 ¼ cup White Vinegar
 1 tbsp Olive oil
 1 Homegrown Organic lime, juiced + extra limes for serving
 1 Pineapple, sliced into chunks
 1 White Onion, chopped for toppings
 1 Cilantro, chopped for toppings
 1 Your favorite salsa for toppings
 1 Kabob Skewers
1

In a blender combine achiote/annatto paste, white vinegar, lime juice, and olive oil. Blend well. Place pork into large Tupperware and cover with annatto marinade. Mix and coat the meat well, then refrigerate overnight. Remove pork from fridge, and alternating fatty / lean pieces of meat with chunks of pineapple, fill kabob skewers. Cook meat and fruit kabobs on grill until cooked through and well charred on the outside. Remove pork and pineapple from skewers and chop finely. Mix together well and serve meat on warmed corn tortillas with onions, cilantro, salsa, extra slices of pineapple and lime juice as toppings.
Makes approximately 15-20 small tacos

Ingredients

 1 ½ lbs Lean cut of pork (your choice), chopped into large chunks
 ½ lb Fatty cut of pork (your choice), chopped into large chunks
 1 tbsp Achiote/Annatto Paste
 ¼ cup White Vinegar
 1 tbsp Olive oil
 1 Homegrown Organic lime, juiced + extra limes for serving
 1 Pineapple, sliced into chunks
 1 White Onion, chopped for toppings
 1 Cilantro, chopped for toppings
 1 Your favorite salsa for toppings
 1 Kabob Skewers

Directions

1

In a blender combine achiote/annatto paste, white vinegar, lime juice, and olive oil. Blend well. Place pork into large Tupperware and cover with annatto marinade. Mix and coat the meat well, then refrigerate overnight. Remove pork from fridge, and alternating fatty / lean pieces of meat with chunks of pineapple, fill kabob skewers. Cook meat and fruit kabobs on grill until cooked through and well charred on the outside. Remove pork and pineapple from skewers and chop finely. Mix together well and serve meat on warmed corn tortillas with onions, cilantro, salsa, extra slices of pineapple and lime juice as toppings.
Makes approximately 15-20 small tacos

Easy Al Pastor Tacos

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