Pork Street Tacos - al pastor style
One won't be enough!
Servings 4 people
Calories 451kcal
Equipment
- Chef Knives
- Chopping board
- small food processor
- BBQ or grill pan
- mixing bowls x 3
- tongs
Ingredients
Pork
- 700 g pork collarbutt
Marinade
- 3 garlic cloves
- 1 tbsp paprika
- 1 tsp oregano
- 75 g chipotle in adobo
- 100 g tinned pineapple & juices
- 1 tsp salt
- 2 tbsp olive oil
Other
- 12 tortillas
- 250 g red cabbage
- 1 jalapeno
- ½ red onion
- 150 g sour cream
- 2 tbsp lime juice
- coriander
- 300 g fresh pineapple 4 x 1cm slices
Instructions
- Blend all marinade ingredients together in a food processor
- Slice pork thinly – approx. ½ cm thick
- Marinate pork for minimum 3 hours or overnight if possible
- Slice the cabbage and jalapeno thinly and set aside
- Dice the onion finely and set aside
- Mix lime juice and sour cream and set aside
- Slice the pineapple into 1 cm thick pieces, oil and salt them
- Grill pineapple for 2 minutes per side – dice into small pieces discarding the core
- Grill the pork for approx. 2 minutes per side and allow to rest
- Toast/warm tortillas
- Serve!
Notes
Tips/Tricks
- the longer you leave the pork to marinate the more it will take on the flavour and tenderize the pork but
- pork butt is usually cooked low n slow so make sure you slice them thinly to cook hot and fast
- allow the pork to rest for 2 minutes before slicing – use this time to lay out the rest of the ingredients to serve family-style
- if you can’t get pork butt then you could use loin or even tenderloin but as these cuts are more tender marinade for only 1-2 hours
Nutrition
Calories: 451kcal | Carbohydrates: 58g | Protein: 9g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 20mg | Sodium: 1493mg | Potassium: 397mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1989IU | Vitamin C: 47mg | Calcium: 178mg | Iron: 4mg