Beef Tacos al Pastor-style marinated pork tacos

Ingredients

Pork

• 600 g pork shoulder, sliced thin
• 4 tbsp achiote paste
• 100 ml pineapple juice
• 60 ml white vinegar
• 4 garlic cloves
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tsp salt

To serve

• 12 small corn tortillas
• 1 small pineapple, diced
• 1 red onion, finely chopped
• Fresh coriander, chopped
• Lime wedges

Method

1. Marinate. Blend achiote, pineapple juice, vinegar, garlic, cumin, oregano, salt. Coat pork. Rest 4 hours or overnight.
2. Cook. Sear pork in a screaming-hot pan until charred at the edges. 8-10 minutes.
3. Warm. Heat tortillas in a dry pan until charred spots appear. Keep warm.
4. Build. Double-up tortillas. Fill with pork, pineapple, onion, coriander.
5. Serve. With lime wedges. Squeeze over the top.

Tips

• Pineapple on top. The acidity is the point.
• Double-corn tortillas. Single corn splits when hot.
• Marinate overnight. Achiote paste is non-negotiable.