30 minutes (plus a few hours for marinating) minutes
dairy-free, gluten-free, nut-free
for the marinade:
- 1 1/2 cups pineapple juice
- 2 tablespoons chili sauce or 1 tablespoon achiote seasoning
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 4 garlic cloves, minced
for the tacos:
- 1 1/2 pounds boneless pork shoulder, sliced 3/4-inch thick
- kosher salt, to taste
- 2 teaspoons chili powder
- 1 pineapple, peeled, cored, and cut into 1/2-inch rings
- 1 white onion, chopped
- 12 corn tortillas, charred over grill or gas burner
- for garnish: cilantro, hot sauce, lime wedges
- First, make the marinade: Combine all ingredients in a mason jar and shake it up.
- Place the sliced pork shoulder in a baking pan or a gallon-sized ziploc. Pour marinade over, turn to coat, then place in fridge for at least 2 hours or up to overnight.
- Preheat grill to medium. Remove pork from marinade and season with salt and chili powder. Cook for 7 minutes per side, or until slices are cooked through to desired doneness. I like mine charred on the outside with just a touch of pink on the inside.
- When the pork has 5 minutes left on the grill, add the pineapple and grill for a couple minutes per side, until char marks appear. Remove pork and let rest. Remove pineapple and chop.
- Slice pork 1/2" thick against the grain, then serve in tortillas with pineapple, onion, cilantro, hot sauce, and a squeeze of lime. Eat!