1 1/2 Lbs Pork Tenderloin, Cubed into Bite Size Pieces
2 Tbsp Tacos Al Pastor
1/4 Cup White Vinegar
1/2 Cup Water
1 Cup Diced Onion
1 Lg Fresh Pineapple, Chopped
1 Bunch Cilantro
2-3 Jalepenos, Chopped
Cojita Cheese (if desired)
Serve with Baked Mexican Rice and Black Beans
Let us begin by making the marinade. Take 1/2 cup of the minced onion, 1/2 of your chopped pineapple, vinegar and water along with 2 tbsp of Tacos Al Pastor in your blender. Blend until smooth.
Place your cubed pork with the marinade in a zip lock bag and marinate for 3-4 hours in the fridge.
Meanwhile let us make the salsa. Take the remainder of the onion and pineapple with the cilantro and chop/combine to make lovely salsa. Refrigerate until ready to use.
Remove the marinated pork (drain really well if you want it crispy, I love the marinade so I left a little to cook in). Cook until the pork is at least 150º.
Add the pork to the corn tortillas, top with pineapple salsa and cojita cheese if desired.
So simple and a definite flavor bomb!
Disfrutar de la comida. (Enjoy your food)