How long should I marinate the pork?

Marinate the sliced pork in the adobo sauce for at least 2–4 hours in the refrigerator, or overnight for deeper flavor.

Can I use a different cut of pork?

Yes. Pork sirloin or thin boneless pork chops work well as stated in the recipe; avoid thick cuts that won't cook through evenly.

Should I use corn or flour tortillas?

The recipe calls for corn tortillas, which are traditional and hold up better to the juicy, crispy pork and toppings.

How do I know when the pork is done?

Cook until the edges are caramelized and crispy (2–3 minutes per side over medium-high heat) and the internal temperature reaches 160°F.

Can I make this ahead?

Yes. Marinate the pork up to 24 hours ahead. Cook the pork just before serving for maximum crispiness, or refrigerate cooked pork and reheat gently in a skillet.

Tacos Al Pastor with Adobo-Marinated Pork

Name: Tacos Al Pastor with Adobo-Marinated Pork
Prep time: 25 min
Cook time: 30 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 pounds boneless pork shoulder (pork sirloin or thin boneless pork chops may be used too) (sliced thinly - about 1/4 inch thick); Kosher or sea salt; 2 cups Al Pastor Adobo Sauce; 4 tablespoons vegetable oil or more if needed; 1 large onion (sliced thinly); Corn tortillas as many needed; ½ fresh pineapple (diced); chopped white onion and cilantro; A red salsa like Chile De Arbol Salsa; Tomatillo Salsa; Fresh lime wedges

CookOSBeta

Tacos Al Pastor with Adobo-Marinated Pork | CookOS

Ingredients

2 pounds boneless pork shoulder (pork sirloin or thin boneless pork chops may be used too) (sliced thinly - about 1/4 inch thick)
Kosher or sea salt
2 cups Al Pastor Adobo Sauce
4 tablespoons vegetable oil or more if needed
1 large onion (sliced thinly)
Corn tortillas as many needed
½ fresh pineapple (diced)
chopped white onion and cilantro
A red salsa like Chile De Arbol Salsa
Tomatillo Salsa
Fresh lime wedges

11 Ingredients

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Instructions

1
Trim the pork shoulder or loin off any excess fat. Cut the meat into thin slices, about ¼ inch thick.
2
Season the pork with salt on both sides.
3
Place the meat slices in a shallow dish, and pour the marinade over them, ensuring that each slice is coated evenly.
4
Cover the dish with a lid or plastic wrap, and let the meat marinate in the refrigerator for at least 4 hours, or ideally overnight.
5
Before you're ready to start cooking the meat, grill the pineapple on a skillet. Preferably a griddle that achieves that delicious char taste.
6
Chop the pineapples in small cubes to get them ready for the tacos.
7
Cook. Heat a griddle or cast iron skillet to medium-high heat and add two tablespoons of oil. Cook the meat slices until they are nicely browned and cooked through. About 3 minutes per side.
8
Cook in separate batches so that you don't overcrowd the skillet. Note: Clean the skillet between batches to remove the burnt marinade. Add a little more oil between each batch of meat.
9
Transfer the meat to a dish as it cooks. When the meat is all cooked, cut into thin small strips and return to the dish. Set aside.
10
In same skillet, add a tablespoon of oil and heat over medium-high heat. Add the sliced onions and saute until soft. Add the sliced meat back in the skillet and combine with the onions.
11
Warm up your corn tortillas by lightly charring them on a hot skillet or directly over a flame.
12
Fill each tortilla with a generous amount of the cooked meat, and top it off with diced pineapple, chopped cilantro, finely chopped onions, salsa and a squeeze of fresh lime juice.
13
Serve your Tacos Al Pastor with extra lime wedges on the side