Pork Al Pastor Tacos

• Pork Shoulder(700 g)
• Pineapple(300 g)
• Onion(1)
• Garlic(4 cloves)
• Chipotle in Adobo(2 tbsp)
• Tomato paste(1 tbsp)
• Apple Cider Vinegar(2 tbsp)
• Orange(1)
• Cumin(1 tsp)
• Dried Oregano(1 tsp)
• Smoked paprika(1 tsp)
• Brown sugar(1 tbsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Olive oil(2 tbsp)
• Cabbage(300 g)
• Lime(2)
• Coriander(15 g)
• Jalapeno(1)optional
• Sour cream(120 g)
• Tortilla(8)

Method

1. 1

   Trim and slice the {Pork Shoulder} into thin bite-size pieces. Cut half the {Pineapple} into small pieces and finely chop the {Onion}. Peel the {Garlic}.

   ~10 min

2. 2

   Blend the remaining {Pineapple}, half the {Onion}, the {Garlic}, {Chipotle in Adobo}, {Tomato paste}, {Apple Cider Vinegar}, juice of the {Orange}, {Cumin}, {Oregano}, {Smoked paprika}, {Brown sugar}, {Salt}, and {Black pepper} into a smooth marinade. Toss with the sliced {Pork Shoulder} and leave to marinate while you prep the slaw.

   ~10 min

3. 3

   Finely shred the {Cabbage}. Toss with juice of 1 {Lime}, half the {Fresh cilantro}, and the sliced {Jalapeno}. Set aside to lightly soften.

   ~10 min

4. 4

   Heat the {Olive oil} in a large skillet over medium-high heat. Add the remaining chopped {Onion} and cook for 3 minutes, then add the marinated {Pork Shoulder}. Cook, stirring often, until the pork is browned and the marinade reduces to a sticky coating, 12–14 minutes. Stir in the reserved pineapple pieces for the last 2 minutes.

   ~14 min

5. 5

   Warm the {Tortilla} in a dry pan or directly over a flame until soft and lightly toasted.

   ~4 min

6. 6

   Fill the warm {Tortilla} with the al pastor pork, top with the cabbage slaw, dollop over the {Sour cream}, and finish with the remaining {Fresh cilantro} and wedges from the remaining {Lime}.

   ~6 min