Ingredients
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450g / thinly sliced pork shoulder
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3 cloves Garlic
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1/4 cup Pineapple Juice
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2 tablespoons Achiote Paste
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2 tablespoons White Vinegar
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1 tablespoon Vegetable Oil
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Salt to taste
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Corn tortillas
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Chopped onions and cilantro for garnish
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Sliced pineapple for serving
Directions
- In a bowl, combine garlic, pineapple juice, achiote paste, vinegar, vegetable oil, and salt. Mix well.
- Add the sliced pork to the marinade and coat it well. Let it marinate for at least 2 hours or overnight in the refrigerator.
- Heat a skillet or grill pan over medium-high heat. Cook the marinated pork until browned and cooked through, about 5-7 minutes.
- Warm the corn tortillas on a dry skillet or over an open flame.
- Serve the cooked pork in the warm tortillas and garnish with chopped onions, cilantro, and sliced pineapple.
