Quick Tacos Al Pastor

1. 1

   Coarsely shred pork, reserving juices. In a small bowl, crush half the pineapple with a fork.

2. 2

   In a

3. 3

   , heat oil over medium-high heat. Add whole pineapple chunks; cook until lightly browned, 2-3 minutes, turning occasionally. Remove from pan.

4. 4

   Add enchilada sauce and crushed pineapple to same skillet; stir in pork and reserved juices. Cook over medium-high heat until liquid is evaporated, 4-6 minutes, stirring occasionally.

5. 5

   Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with cheese and salsa, and serve with lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.