Who doesn’t love them?
So we’re taking them to the next delicious level.
It’s time to make Mexican-Style Pork Tacos!
Preheat your oven to 350°F.
Slice 5 lbs. boneless pork shoulder into about 1/2 inch slices, then transfer to a large dish or bowl.
In a bowl, combine the 3 tablespoons achiote powder, 2 tablespoons chili powder, 1 tablespoon garlic powder, 1 tablespoon oregano, 1 tablespoon cumin, 1 tablespoon salt, 1 tablespoon pepper, 3/4 cup white vinegar, and 1 cup pineapple juice.
Mash and stir until smooth with no lumps.
Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides.
Wrap the dish/bowl in cling film then marinate the pork for at least 2 hours or up to 3-5 days in the refrigerator.
On a baking sheet lined with parchment paper or foil, place down a slice or two of the pineapple. Take a wooden skewer and push it directly in the middle of the pineapple.
Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch gap at the top. Push another pineapple slice on top.
Bake for about an hour and a half, until slightly charred on the outside and deep red.
Rest the meat for about 10 minutes, then carve off thin slices of the pork.
Check out the video below for all of the delicious details.
Slice off thin pieces of the roasted pineapples as well.
To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa.
Then eat and enjoy!