These Tacos al Pastor are a flavour explosion, with marinated pork and sweet pineapple. A quick and easy meal, perfect for a weeknight dinner. The pineapple provides a good source of Vitamin C and bromelain, which aids digestion.
fresh
to serve
freshly chopped
smashed
In a bowl, combine the cumin, smoked paprika, chili powder, minced garlic, vinegar, salt, and black pepper. Add the sliced pork shoulder and mix well to coat. Marinate for at least 1 hour.
Finely slice the red onion, dice the pineapple in to small cubes (approx. 1cm), and smash the avocado. Then roughly chop the parsley.
Grill or pan-fry the marinated pork until browned and slightly crispy. Add the diced pineapple during the last few minutes of cooking to caramelise.
Warm the corn tortillas in a dry pan.
Assemble the tacos by filling the warmed tortillas with the cooked pork and pineapple, mashed avocado, chopped red onion, fresh coriander, and a squeeze of lime.
For extra flavour, consider using a cast-iron skillet to cook the pork, which will give it a delicious sear.