Pastor's Delight Aw Heck Everybody's Delight

Get ready to tantalize your taste buds with "Pastor's Delight Aw Heck Everybody's Delight," a bold and flavorful twist on traditional tacos al pastor! This irresistible recipe pairs tender, marinated pork shoulder—infused with a smoky blend of guajillo and ancho chilies, tangy orange juice, and zesty chipotle powder—with sweet, perfectly charred pineapple for a vibrant explosion of flavor. Caramelized onions add a touch of richness, while fresh cilantro and tangy lime wedges bring a burst of freshness to every bite. Served in warm corn tortillas, these tacos are a crowd-pleasing favorite and perfect for weeknight dinners or festive gatherings. Quick to prepare yet rich in complexity, this dish is a surefire hit for anyone craving authentic Mexican-inspired flavors with a modern spin!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 lbs pork shoulder (thinly sliced)
• 4 pieces dried guajillo chilies
• 2 pieces dried ancho chilies
• 1 large pineapple (peeled and cored)
• 3 tbsp white vinegar
• 1 cup orange juice
• 2 tsp salt
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp dried oregano
• 1 tsp chipotle chili powder
• 4 pieces garlic cloves
• 1 large white onion
• 12 pieces corn tortillas
• 4 pieces lime wedges
• 0.5 cup cilantro (chopped)
• 2 tbsp cooking oil

Directions

Step 1

Start by preparing the marinade. Remove the stems and seeds from the guajillo and ancho chilies. Place them in a bowl and cover them with hot water. Let them soak for 10 minutes until soft.

Step 2

While the chilies are soaking, cut the pineapple into two halves. Slice one half into thin rings and set aside for later grilling. Chop the other half into chunks and place it in a blender.

Step 3

Add the softened chilies, white vinegar, orange juice, salt, cumin, paprika, oregano, chipotle chili powder, and garlic cloves to the blender. Blend until the mixture is smooth.

Step 4

Pour the marinade over the thinly sliced pork shoulder in a large bowl, ensuring the meat is well coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for maximum flavor.

Step 5

When ready to cook, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated pork slices in batches and cook for 3-4 minutes on each side until browned and fully cooked. Remove cooked pork to a plate and set aside.

Step 6

In the same skillet, heat another tablespoon of oil. Add thinly sliced white onions and cook for 2-3 minutes until they become soft and caramelized.

Step 7

Meanwhile, grill the reserved pineapple rings on a hot grill or grill pan for 1-2 minutes per side until lightly charred. Chop the grilled pineapple into small bite-sized pieces.

Step 8

Warm the corn tortillas in a dry skillet or directly over a flame until pliable.

Step 9

Assemble the tacos by layering the cooked pork and caramelized onions onto each tortilla. Top with grilled pineapple chunks, a sprinkle of chopped cilantro, and a squeeze of fresh lime juice.

Step 10

Serve immediately and enjoy with your favorite side dishes or dips!

Nutrition Facts

Serving size	(3181.5g)

Amount per serving	% Daily Value*
Calories	4724.6

Total Fat 236.2g	0%
Saturated Fat 71.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 635.0mg	0%
Sodium 5619.4mg	0%
Total Carbohydrate 470.1g	0%
Dietary Fiber 78.7g	0%
Total Sugars 128.6g
Protein 219.2g	0%

Vitamin D 0IU	0%
Calcium 739.8mg	0%
Iron 27.2mg	0%
Potassium 6792.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.5%

Protein: 18.0%

Carbs: 38.5%