Guy Fieri's Al Pastor Tacos with Pineapple-Jalapeño Salsa

Ingredients

• 3 lb Pork Shoulder (bone‑in, cross‑cut) (Trim excess fat; cut into 2‑3 large pieces for searing)
• 1 medium Fresh Pineapple (Core and cut into 1‑cup diced pieces; reserve skins for braising lid)
• 1 large Sweet Onion (Finely diced for marinade and salsa)
• 2 pieces Chipotle Peppers in Adobo (Finely chopped; include 2 tbsp adobo sauce)
• 2 tbsp Distilled White Vinegar (Adds acidity to the marinade)
• 4 pieces Garlic Cloves (Minced)
• 1/2 cup Orange Juice (Freshly squeezed if possible)
• 2 tbsp Lime Juice (Freshly squeezed)
• 1 tsp Ground Cumin (Toasted for extra aroma)
• 1 tsp Mexican Oregano (Dried, fragrant variety)
• 1/2 tsp Smoked Paprika (Adds subtle smokiness)
• 1 tsp Kosher Salt (Adjust to taste)
• 1 large Jalapeño Pepper (Fine dice; seeds optional for less heat)
• 1 piece Fresno Chili (Fine dice; adds fruitier heat)
• 1/4 cup Fresh Cilantro (Chiffonade (thin ribbons))
• 2 tbsp Olive Oil (For searing pork)
• 1 cup Low‑Sodium Chicken Stock (Adds moisture for braising)
• 12 pieces Corn Tortillas (Small (6‑inch) for tacos)
• 1 tsp Lime Zest (From the same lime used for juice)
• 6 pieces Fresh Lime Wedges (For serving)

Instructions

1. Prep Pineapple and Onion for Marinade

   Remove the outer skin of the pineapple, core it, and dice about 1 cup. Finely dice the sweet onion. Set aside half of the pineapple for the salsa and keep the skins for later use as a braising lid.

   Time: PT10M

2. Make Al Pastor Marinade

   In a mixing bowl combine the diced onion, pineapple pieces, chopped chipotle peppers with 2 tbsp adobo sauce, 2 tbsp white vinegar, minced garlic, 1/2 cup orange juice, 2 tbsp lime juice, 1 tsp cumin, 1 tsp Mexican oregano, 1/2 tsp smoked paprika, and 1 tsp kosher salt. Mix thoroughly.

   Time: PT5M

3. Marinate the Pork Shoulder

   Place the pork shoulder pieces in a large zip‑top bag or shallow dish, pour the entire marinade over them, and toss to coat. Seal and refrigerate for 2–3 hours (or up to 4 hours) turning occasionally.

   Time: PT2H30M

4. Prepare Pineapple Jalapeño Salsa

   In a small bowl combine the reserved diced pineapple, 1 finely diced jalapeño (seeds removed for milder heat), 1 diced Fresno chili, the remaining diced onion, chopped cilantro, lime zest, 2 tbsp lime juice, and a pinch of salt. Mix gently and let sit while the pork cooks.

   Time: PT10M

5. Sear the Pork Shoulder

   Heat 2 tbsp olive oil in a large skillet or Dutch oven over high heat until shimmering. Add the marinated pork pieces and sear each side 2‑3 minutes until a deep brown crust forms. Remove and set aside.

   Time: PT5M

   Temperature: 350°F

6. Braise the Pork

   Return the pork to the skillet, pour in any remaining marinade, add 1 cup low‑sodium chicken stock, and place the saved pineapple skins on top as a natural lid. Cover the pan (or use foil) and transfer to a pre‑heated oven at 350°F. Braise for 2‑3 hours, or until the meat is fork‑tender.

   Time: PT2H30M

   Temperature: 350°F

7. Shred the Pork and Combine with Sauce

   Remove the pork from the oven, let it rest 5 minutes, then shred with two forks. Return shredded meat to the pan, stir to coat with the remaining braising juices and pineapple‑chipotle sauce.

   Time: PT5M

8. Warm Tortillas

   Heat a dry skillet over medium heat. Warm each corn tortilla 20‑30 seconds per side until pliable. Keep wrapped in a clean kitchen towel to stay warm.

   Time: PT5M

   Temperature: Medium heat

9. Assemble Tacos and Serve

   Place a generous spoonful of shredded al pastor pork onto each tortilla, top with pineapple jalapeño salsa, a few cilantro ribbons, and a squeeze of fresh lime. Serve immediately with extra lime wedges on the side.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

2g