1 Jar Sun-Dried Chile
3 Tbsp Brown Sugar
1 Tsp. Cumin
1 Tsp Coriander
Salt and Pepper to taste
¼ Cup Lime Juice
¼ Orange Pineapple (frozen concentrate)
1 Onion diced
3 garlic cloves pressed
Building the Taco Ingredients:
3 lb Pork butt/shoulder
4-5 limes, cut into wedges
Slices or Chopped Pineapple (Fresh is preferable)
Red Cabbage shredded
Corn Tortillas (soft)
Queso Fresco or Cotija Cheese
Combine all of the ingredients in the marinade list together in a big bowl.
Slice the pork into ½ steaks/pieces (recommend long ways for fewer pieces). Prepare (1 or 2 depending on how much meat you have) baking sheets lined with aluminum foil.
Spoon some of the marinade to spread as a base on the baking sheets.
Dip the pork one by one in the bowl of marinade and lay flat on the baking sheets.
Then pour all remaining marinade evenly over the meat. Cover and refrigerate for 6-8+ hours.
When the marinade process is complete, grill the pork meat using the marinade to baste them after just putting them on the grill.
Getting them charred will add great flavor.
When done, slice in long strips. Grill the pineapple slices/chunks to char them as well.
Warm the tortillas on a comal/skillet. Build tacos using Al Pastor meat, shredded red cabbage, cilantro, pineapple, a squirt of lime, and can top with a little bit of cheese as desired.
We also like to add additional Sun-Dried Chile sauce on top.