Name: Crispy Pork & Pineapple Al Pastor Wrap
Prep time: 35 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz pork shoulder or pork loin, thinly sliced; 1 tbsp achiote paste; 2 tsp apple cider vinegar; 1 clove garlic, minced; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp dried oregano; 1/4 tsp chili powder (arbol or chipotle recommended); 1/4 tsp kosher salt; 1/8 tsp black pepper; 1 tbsp neutral oil (canola or avocado); 2/3 cup fresh pineapple, diced (1/4-inch pieces); 1 large flour tortilla (10-inch); 2 tbsp white onion, finely diced; 2 tbsp fresh cilantro, chopped; 1/4 lime, cut into wedges; 2 tbsp salsa roja (store-bought or homemade)

Crispy Pork & Pineapple Al Pastor Wrap

miradugm

This quick, California-inspired take on tacos al pastor packs all the punch of classic Mexican street food into a festive dinner wrap. Crispy, smoky pork meets tangy-sweet caramelized pineapple, with fresh cilantro and onion for a vibrant crunch. The achiote marinade delivers deep flavor fast, while a hot pan ensures juicy meat and caramelized edges. Wrapped up with salsa roja and a squeeze of lime, it’s a portable, flavor-bursting meal perfect for weeknights or summer gatherings.

Ingredients

Instructions

In a bowl, mix achiote paste, apple cider vinegar, minced garlic, smoked paprika, cumin, oregano, chili powder, salt, and pepper. Add pork slices and toss to coat. Marinate at room temperature for 15 minutes (or up to 2 hours in the fridge).
While pork marinates, dice pineapple, onion, and cilantro. Set aside. Warm tortilla in a dry skillet until soft and pliable, then wrap in a clean towel to keep warm.
Heat oil in a large skillet over medium-high. Add marinated pork in a single layer. Let sear undisturbed for 2-3 minutes to develop crispy edges, then stir and cook another 3-4 minutes until cooked through and deeply browned. Remove pork to a plate.
Add pineapple to the same pan. Cook over medium-high, stirring occasionally, until caramelized and golden (about 3 minutes). Return pork to pan, tossing with pineapple for 30 seconds to combine and heat through. Remove from heat.
Lay warm tortilla on a board. Pile pork and pineapple down the center. Scatter with onion and cilantro. Spoon salsa roja over. Squeeze lime juice to taste. Roll tightly into a wrap, tucking in the ends if desired.
Slice wrap in half on the bias and serve immediately with extra lime and salsa roja on the side.