The Savory
Ingredients
- 2 lb pork shoulder, thinly sliced
- 3 dried guajillo chiles, stemmed and seeded
- 1/2 cup pineapple juice
- 3 cloves garlic
- 2 tbsp achiote paste
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 cup white vinegar
- 1 fresh pineapple, sliced into rings
- 12 small corn tortillas
- Fresh cilantro and diced onion for garnish
- Salsa verde or salsa roja for serving
- Lime wedges
Instructions
Prepare the marinade
Toast the guajillo chiles in a dry skillet for 1-2 minutes until fragrant. Transfer to a bowl and cover with hot water. Soak for 15 minutes until softened. Drain and transfer to a blender with pineapple juice, garlic, achiote paste, cumin, oregano, vinegar, and salt. Blend until smooth.
Marinate the pork
Place the sliced pork in a large bowl or resealable bag. Pour the chile marinade over the pork and massage to coat evenly. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight.
Grill the pork and pineapple
Preheat a grill or grill pan to medium-high heat. Grill the marinated pork slices for 3-4 minutes per side until charred and cooked through. Grill the pineapple rings for 2-3 minutes per side until caramelized.
Chop and assemble
Let the pork rest for 5 minutes, then chop into small bite-sized pieces. Dice the grilled pineapple. Warm the corn tortillas on the grill or in a dry pan.
Serve
Fill each tortilla with chopped pork and pineapple. Top with fresh cilantro, diced onion, and your choice of salsa. Serve with lime wedges on the side.
Tips & Tricks
- For the most authentic flavor, cook the marinated pork on a vertical spit (trompo) if available, or use a cast-iron skillet for a good sear.
- Double the marinade and save half for basting while grilling.
- Warm tortillas directly on the grill for a light char and authentic flavor.
- Serve with pickled jalapeños and radish slices for a traditional presentation.