Al Pastor Pulled Pork Tacos
with Pineapple Salsa
Fun fact! Did you know that al pastor tacos were originally a mash-up of Middle Eastern shawarma spices and Mexican cuisine? Here, our chefs’ take on the traditional street food gives the dish an extra-quick twist by using spiced pulled pork. Plus, no taco would be complete without salsa: This one is studded with pineapple, tomato, and onion. In just 15 minutes, you’ll be ready to bite right in!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
4 ounce
Pineapple
1 unit
Lime
¼ ounce
Cilantro
8 ounce
Pulled Pork
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
6 unit
Flour Tortillas
(Contains Soy, Wheat)
1 unit
Roma Tomato
Not included in your delivery
2 teaspoon
Cooking Oil
½ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Drain pineapple over a small bowl, reserving juice; roughly chop. Finely dice tomato. Finely chop cilantro. Quarter lime.
• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; season with salt and pepper. Cook, stirring, until just softened, 3-4 minutes. • Add another drizzle of oil, then add pork*, Southwest Spice, pineapple juice, half the Tex- Mex paste (all for 4 servings), ½ tsp sugar (1 tsp for 4), salt, and pepper. Cook, breaking up meat into pieces, until pork is warmed through, 2-3 minutes. • Turn off heat.
• While filling cooks, in a second small bowl, combine minced onion, chopped pineapple, tomato, cilantro, and a squeeze of lime juice to taste. Season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates; fill with pork filling and pineapple salsa. Serve with any remaining lime wedges on the side.
