4 hours, 20 minutes OR LESS

Marukan Tacos Al Pastor with Grilled Pineapple Salsa

These tacos are bold, smoky, and a little sweet.

4 hours, 20 minutes
8 Servings
For the Al Pastor Marinade:
6
Dried Guajillo Chiles, stems and seeds removed
1
Dried Chile de Arbol, stem and seeds removed
3 Tbsp
Adobo Sauce, from a can of chipotle peppers
5
Garlic Cloves
3 tsp
Kosher Salt
1 1/2 tsp
Dried Oregano
1 1/2 tsp
Ground Cumin
1 1/2 tsp
Paprika
1 1/2 tsp
Turmeric
1/4 Cup
Pineapple Juice
3 Lbs.
Boneless Pork Shoulder or Boston Butt
For Grill
Vegetable Oil
For the Grilled Pineapple Salsa:
1
Fresh Pineapple, sliced
1/3
Small Red Onion, finely diced
1
Jalapeño, finely diced (seeds removed for milder salsa)
1/3 Cup
Fresh Cilantro, chopped
1
Lime, juiced
To Taste
Salt
For Tacos:
16
Corn Tortillas, grilled or warmed
To Taste
Fresh Cilantro, chopped
For Garnish
Lime Wedges

INSTRUCTIONS

Bring a small pot of water to a boil. Add the dried chiles, then remove from heat. Let soak for 10 minutes, until softened. Drain.

In a blender, combine the softened chiles, adobo sauce, garlic, salt and spices, Marukan Organic Seasoned Rice Vinegar, and pineapple juice. Blend until smooth.

Slice the pork horizontally into long, 1/4’’ thick pieces Place the pork in a large bowl or zip-top bag. Pour the marinade over the pork, ensuring all pieces are coated. Cover and refrigerate for at least 4 hours (overnight is best for deeper flavor).

Remove pork from refrigerator and let sit at room temperature while the grill preheats. Preheat grill to medium-high temperature. Oil the grates.

 

Remove the pork from the marinade. Grill the pork a few minutes per side or until it is charred and reaches and internal temperature of 145°F. Remove from grill and let rest.

Make the Grilled Pineapple Salsa:

Grill the pineapple slices for 2-3 minutes per side, until caramelized. Let cool slightly, then dice into small chunks.

In a bowl, combine the grilled pineapple, red onion, jalapeño, cilantro, Marukan Organic Seasoned Rice Vinegar, and lime juice.

Season with salt to taste.

Serve with tortillas, cilantro, and lime wedges.

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