Tacos con Cerdo Marinado y Piña Asada
A flavorful taco recipe featuring marinated pork shoulder and grilled pineapple, balancing sweet and smoky notes for a satisfying meal.
Ingredients
For the Marinade
- 2-3 lb pork shoulder (Boston butt), thinly sliced Ask your butcher to slice it 1/8–1/4" for fastest sear.
- 3-4 pieces dried guajillo chiles, stemmed and seeded Ancho chiles are mild and smoky; pasilla adds deeper earthiness.
- 2 tbsp achiote paste Or 1 tbsp annatto/annatto powder + 1 tbsp paprika.
- 1/2 cup orange juice Fresh preferred; pineapple juice is an option.
- 1/4 cup white vinegar or apple cider vinegar
- 3 cloves garlic
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- 1 tsp kosher salt Adjust to taste.
For the Tacos
- 1/2 pieces pineapple, sliced into rings
- Corn tortillas as needed warmed
- to taste finely chopped white onion For topping.
- to taste fresh cilantro For topping.
- lime wedges for serving
- as needed your favorite salsas (roja and verde recommended)
Instructions
Preparation
- Toast and soften the chiles: Heat a dry skillet over medium-high. Toast each chile for 20–30 seconds per side until slightly fragrant and flexible—don’t burn them. Transfer to a bowl, cover with hot water, and soak for 15 minutes. Drain thoroughly.
- Make the marinade: In a blender, combine softened chiles, achiote paste, orange juice, vinegar, garlic, cumin, oregano, pepper, and salt. Blend until completely smooth. If the mixture is too thick, add a splash of water. Taste and adjust salt.
- Marinate the pork: Place thin pork slices in a shallow dish or zip-top bag. Pour the marinade over the meat, turning to coat. Refrigerate for 2–8 hours (overnight is best, but don’t exceed 24 hours).
- Char the pineapple: Heat a grill or heavy skillet over high. Pat pineapple rings dry, grill for 1.5–2 minutes per side until caramelized and slightly charred, then chop into small pieces.
Cooking
- Sear the pork: Remove pork from the fridge 10 minutes before cooking. Pat slices dry with paper towels. Heat a heavy skillet or grill to high, add a thin film of oil, and sear slices in batches for 2–3 minutes per side until deeply browned. Avoid overcrowding. Rest the meat for 1–2 minutes, then chop or shred.
- Combine: Toss the chopped pork with the charred pineapple to mingle the juices and caramelization. Adjust seasoning with a squeeze of lime or extra salt if needed.
- Assemble tacos: Warm corn tortillas. Fill with pork and pineapple, top with diced onion, cilantro, a squeeze of lime, and salsa. Serve immediately.
Notes
Discard any leftover marinade that has touched raw pork. For use as a sauce, bring it to a rolling boil to kill bacteria. Serve hot and fresh with simple sides like Mexican rice or refried beans.