Tacos al Pastor (Marinated Pork Tacos)

• 700 g Pork shoulder, boneless
• 2 tbsp Guajillo chili powder
• 2 tsp Adobo seasoning
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 3 cloves Garlic
• 200 ml Pineapple juice
• 2 tbsp Apple cider vinegar
• 1 medium White onion
• 20 g Fresh coriander
• 2 pieces Lime
• 250 g Pineapple, ripe
• 1 tbsp Olive oil
• 12 pieces Corn tortillas

1. Slice the pork shoulder as thinly as you can, aiming for about 3 to 5 mm. In a mixing bowl, stir together the guajillo chilli powder, adobo seasoning, ground cumin, dried oregano, fine sea salt and black pepper. Finely grate or crush the garlic into the bowl.
2. Add the pineapple juice and apple cider vinegar and mix to a loose marinade. Add the pork and toss thoroughly until every piece is coated. Cover and marinate in the fridge for at least 2 hours, or up to overnight for deeper flavour.
3. While the pork marinates, finely dice the white onion and pineapple, and roughly chop the fresh coriander. Cut the limes into wedges. Keep everything chilled until serving.
4. Heat a large frying pan over high heat until very hot, then add the olive oil. Add the pork in a single layer (cook in batches if needed) and cook for 2 to 3 minutes per side until lightly charred at the edges and cooked through. Tip each batch into a bowl and keep warm while you cook the rest.
5. Warm the corn tortillas in the dry pan for about 20 to 30 seconds per side until pliable. Fill each tortilla with the pork, then top with diced pineapple, white onion and fresh coriander. Serve with lime wedges for squeezing over at the table.

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