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Home-Skillet Al Pastor-Style Pork
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Ingredients
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Step by step
Method
4 steps
- 1
Thinly slice 1½ lb boneless pork loin or shoulder (partially freezing 20 minutes makes slicing easier). Whisk ½ cup pineapple juice, 2 tablespoons apple cider vinegar, 2 grated garlic cloves, 1 tablespoon ancho chili powder, 1 teaspoon cumin, 1 teaspoon dried oregano, and ½ teaspoon kosher salt. Toss with the pork and marinate 20 minutes at room temp (or up to 2 hours in the fridge).
- 2
Heat 1 tablespoon neutral oil in a wide skillet over medium-high until shimmering. Cook the pork in batches — don't pile it — about 3–4 minutes per side until browned and cooked through with caramelized edges. Transfer cooked batches to a plate.
- 3
Return all the pork to the skillet with 1 cup diced pineapple. Cook 2 minutes, stirring, until the fruit is hot and lightly caramelized and the pork picks up sticky glaze. Taste for salt.
- 4
Pile into warm corn tortillas and finish with diced white onion, chopped cilantro, and lime wedges. You want skillet al pastor-style pork with sticky chile-pineapple edges — not gray boiled pork or burnt sugar on raw meat.