Ingredients:

  • 2 lbs (900 g) boneless pork shoulder, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 cup (120 ml) orange juice
  • 1/4 cup (60 ml) pineapple juice
  • 2 tbsp (30 ml) apple cider vinegar
  • 2 tbsp (30 g) achiote paste
  • 1 tbsp (15 g) brown sugar
  • 1 tsp (5 g) ground cumin
  • 1 tsp (5 g) dried oregano
  • 1/4 tsp (1 g) cayenne pepper (optional)
  • Salt and pepper to taste
  • 12 small corn tortillas
  • 1 cup (150 g) fresh pineapple, diced
  • 1/2 cup (75 g) finely chopped onion
  • 1/2 cup (75 g) fresh cilantro, chopped
  • Lime wedges (for serving)

Instructions:

  1. Combine minced garlic, orange juice, pineapple juice, apple cider vinegar, achiote paste, brown sugar, cumin, oregano, cayenne, salt, and pepper in a bowl. Whisk until well mixed.
  2. Add sliced pork to the marinade. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
  3. Heat grill or skillet over medium-high heat. Remove pork from marinade and grill for 8-10 minutes, turning until nicely charred and cooked through.
  4. While pork cooks, chop pineapple, onions, and cilantro. Set aside.
  5. In a dry skillet, warm tortillas over low heat until pliable.
  6. Slice cooked pork into bite-sized pieces. Place on warmed tortillas and top with pineapple, onion, and cilantro.
  7. Squeeze fresh lime juice over the tacos and enjoy!