Chef’s Pork Tacos with Pickled Pineapple & Cilantro Lime Crema
It’s taco time with Ste. Anne’s Pork Tacos with Pickled Pineapple and Cilantro Lime Crema! Your search for the best taco recipe ends here.
Serves 4
- El Pastor pork
- Taco shells
- Cabbage - sliced thin
- Cilantro
- Quick pickled pineapple
- Cilantro lime crema
- Chipotle peppers in adobo | 50g
- Annatto seed paste | 1oz
- Ground cumin | 2 tsp
- Canola oil | 2 tsp
- Garlic cloves | 3
- Kosher salt | 1/4 cup
- White sugar | 1 tbsp
- Dry pasilla chili's | 2 pcs
- Oregano | 1 tsp
- White vinegar | 1/4 cup
- Pork shoulder | 3 lb
- Pineapple | 1
- Apple cider vinegar | 1/2 cup
- Cayenne pepper | 2g
- Salt | 10g
- Sugar | 20g
- Water | 1/4 cup
- Sour cream | 0.5 cups
- Cilantro | 0.5 bunch
- Cumin | 1 tsp
- Cumin | 1 tsp
- Step 1
Combine all ingredients except the pork in a blender and blend until smooth.
- Step 2
Marinate the pork with the el pastor mix for 6 hours.
- Step 3
Place in a deep roasting pan and cook at 350* until an internal temp of 165* is reached. Once there, wrap the pork tightly (each individual piece is wrapped, not the container) and put it back into the oven until an internal temp of 210* is reached.
- Step 4
Let it rest until room temp and then shred.
- Step 5
Pour all juice back over the pork and leave aside until ready to use. This will yield a lot of pork.
- Step 1
Cut pineapples into tiny cubes.
- Step 2
Mix all other ingredients together and pour over the pineapple.
- Step 3
Let it sit for at least 3 hours.
- Step 1
Finely mince the cilantro and combine it with all other ingredients.
- Step 1
Taco shells on a plate, warm pork on the shell.
- Step 2
Top with crema, pineapples, cabbage and cilantro.
- Step 3
Add some of your favourite hot sauce for added heat.
