Tacos Al Pastor

Trim the pork shoulder or loin off any excess fat. Cut the meat into thin slices, about ¼ inch thick.

Season the pork with salt on both sides.

Place the meat slices in a shallow dish, and pour the marinade over them, ensuring that each slice is coated evenly.

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.

Before you're ready to start cooking the meat, grill the pineapple on a skillet. Preferably a griddle that achieves that delicious char taste.

Chop the pineapples in small cubes to get them ready for the tacos.

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.

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.

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.

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.

Warm up your corn tortillas by lightly charring them on a hot skillet or directly over a flame.

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.

Serve your Tacos Al Pastor with extra lime wedges on the side