Tacos al Pastor with Marinated Pork and Pineapple

Let the meat rest for 5 minutes, then roughly chop into small bite-sized pieces for taco filling.

Remove the corn tortillas from their packaging and separate them.

Preheat a dry flat griddle or skillet over medium-high heat.

Place a tortilla on the hot surface for approximately 30 seconds until it begins to puff slightly.

Flip the tortilla and heat the other side for 20-30 seconds until warm and pliable.

Stack the warmed tortillas inside a clean kitchen towel or tortilla warmer to maintain heat and moisture.

Remove the skin and core from the pineapple and cut into small 1cm cubes.

Finely dice the white onion into a uniform brunoise.

Wash the cilantro thoroughly, pat dry, and roughly chop both the leaves and tender stems.

Cut the limes into eighths to create serving wedges.

Optional: Quickly toss the pineapple chunks in the pan used for the pork for 2 minutes to caramelize the sugars.

Combine the diced onion and chopped cilantro in a small bowl to create a fresh taco relish.

Set out the pineapple, lime wedges, and onion-cilantro mix in separate serving dishes for custom assembly.

Thinly slice the pork shoulder into 1cm wide strips. SAFETY: Wash hands and all surfaces thoroughly after handling raw pork.

In a large mixing bowl, whisk together the pineapple juice, white vinegar, chili powder, smoked paprika, garlic powder, onion powder, ground cumin, dried oregano, and salt.

Submerge the pork strips into the marinade, cover, and refrigerate for at least 1-2 hours to allow the enzymes to tenderize the meat.

Heat a heavy cast-iron skillet over medium-high heat with a teaspoon of oil until shimmering.

Sear the pork in small batches to avoid crowding the pan, cooking for 3-4 minutes per side until deeply charred on the edges.

Verify the pork has reached an internal temperature of 63°C before removing from heat.