Tacos al Pastor

Instructions

1. In a blender, combine white vinegar, orange juice, pineapple juice, achiote paste, garlic, oregano, cumin, salt, and black pepper. Blend until smooth to make the marinade.
2. Place the sliced pork shoulder in a large bowl or resealable plastic bag. Pour the marinade over the pork, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Preheat a grill or skillet over medium-high heat. Remove the pork from the marinade, allowing excess to drip off.
4. Cook the pork slices on the grill or skillet for about 3-4 minutes on each side, until cooked through and slightly charred.
5. While the pork is cooking, grill or sear the pineapple slices until they are caramelized and have grill marks.
6. Once the pork is cooked, transfer it to a cutting board and let it rest for a few minutes, then chop it into small pieces.
7. Warm the corn tortillas on the grill or a dry skillet until pliable.
8. Assemble the tacos by placing chopped pork on each tortilla. Top with grilled pineapple slices, chopped cilantro, and salsa.
9. Serve the tacos immediately while warm.