Ingredients
Scale
- 2 pounds pork shoulder
- 1 cup fresh pineapple (diced)
- 4 garlic cloves (minced)
- 2 chipotle peppers in adobo sauce
- ½ white onion (chopped)
- ½ cup cilantro (chopped)
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- 1. Prepare the Marinade: Blend garlic, chipotle peppers, oregano, cumin, salt, and pepper until smooth.
- 2. Marinate the Pork: Cut the pork into chunks, coat with marinade, cover, and refrigerate for at least 2 hours or overnight.
- 3. Grill the Pineapple: Slice pineapple into rings and grill until caramelized.
- 4. Cook the Pork: Heat a skillet over medium-high heat and brown the marinated pork until cooked through.
- 5. Assemble Tacos: Warm corn tortillas and fill them with pork and grilled pineapple.
- 6. Add Fresh Garnishes: Top with chopped onion and cilantro. Serve with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (200g)
- Calories: 360
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg