Al Pastor Tacos with Tomatillo Salsa and Pineapple Pico

Directions

For the Tomatillo Salsa (Salsa Verde0

1. Preheat a griddle to high.

2. Grill the tomatillos, white onions, and jalapeños on the griddle until the skin begins to blister and darken in color.

3. Add the garlic to the vegetable mixture on the griddle 2 minutes before removing it.

4. Add cilantro, cumin, oregano, salt, pepper, and lime juice to the blender/food processor. Blend until smooth.

5. Slowly add the oil into the blender/food processor to incorporate and thicken the sauce.

6. Transfer the mixture into a non-reactive bowl and allow it to cool before serving.

For the Pineapple Pico

1. In a bowl, combine the diced pineapple, red onion, tomatoes, and minced cilantro.

2. Add the lime juice to the bowl.

3. Season the mixture with salt and pepper to taste.

4. Fold all the ingredients together until incorporated fully.

5. Serve the pineapple pico over your favorite tacos.

For the Al Pastor Marinade and Cooking

1. In a bowl, combine the diced pork shoulder, chipotle, pineapple, garlic, juice of two limes, cumin, oregano, onion, cilantro. Blend the mixture in a blender/food processor until completely smooth. Add salt and pepper to taste.

2. Cover the bowl with the pork marinade and refrigerate for 3 hours or overnight.

3. Preheat your Blackstone to medium heat. Add the marinated pork to the griddle using tongs.

4. Cook the pork for 3-4 minutes or until it starts to turn dark brown and crispy on the edges.

5. Flip the pork and cook until all the pieces are browned and cooked through.

6. Warm up corn or flour tortillas and add a portion of the cooked pork to each one.

7. Top the tacos with pineapple pico and a drizzle of tomatillo salsa. Enjoy