- 1 package (15 ounces) refrigerated pork roast au jus
- 1 cup well-drained unsweetened pineapple chunks, divided
- 1 tablespoon canola oil
- 1/2 cup enchilada sauce
- 8 corn tortillas (6 inches), warmed
- 1/2 cup finely chopped onion
- 1/4 cup chopped fresh cilantro
- Optional ingredients: crumbled queso fresco, salsa verde and lime wedges
- Coarsely shred pork, reserving juices. In a small bowl, crush half of the pineapple with a fork.
- In a large nonstick skillet, heat oil over medium-high heat. Add whole pineapple chunks; cook 2-3 minutes or until lightly browned, turning occasionally. Remove from pan.
- Add enchilada sauce and crushed pineapple to same skillet; stir in pork and reserved juices. Cook over medium-high heat 4-6 minutes or until liquid is evaporated, stirring occasionally.
- Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with cheese and salsa and serve with lime wedges. Yield: 4 servings (2 tacos each).
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Quick Tacos al Pastor
"What a fun and different way to prepare a taco! It was very good! I used an entire can of crushed pineapple (divided in half for each part of the recipe) and an entire 10 oz can of enchilada sauce. The toppings (cilantro and onion) make this taco! So don't be afraid to sprinkle a good amount of onion and cilantro on top! We didn't use any of the optional toppings as this was good as is!"
"Great way to enhance a Very good Taco. We eat a LOT of Tacos, Burritos, Enchiladas, etc., and really like this recipe!"
"This sounds so good. I will be changing it up, but only because I don't use pork, that being said I will use chicken thighs and I know my family and I will really enjoy eating this for Taco Tues. Thank you for sharing"
"We like pineapple on our pizza so knew this would be a hit. My freezer had left-over roast pork so I used it for this recipe. I also added sliced onions with the pineapple to soften it a little bit. (I would have added some chopped red bell pepper if any was on hand). This recipe is great as it stands, I just cannot help tweaking to my families taste. Now I must share this with friends !edit to add : I don't think I changed the recipe very much by my adding onions to cook with pineapple (to delete my review)."
"Great recipe! Love the combination of spicy/sweet. While I totally agree with SMQMC that Jenward302 should not bring down the rating to ask a question, I also don't think anyone should review a recipe by how it looks, it's ingredients or weather it is healthy or not. Come one people, we want to know what you thot of the taste of the recipe as it is written. Letting us know what you might do next time, is fine. Some leave a review, good or bad, After they have changed most, if not all the ingredients. (That;s leaving another recipe, not reviewing the one listed.) Rant over!"
"Spicy sweet and delicious! I added more pineapple and enchilada sauce to make it more "saucy". Just enough that I did not need to add extra salsa. Skip the cheese to save a few calories. Definitely a repeat recipe."
"Jenward302 - You give a food "review" a 2 star rating because you wanted to ask a question? That is totally unfair since it brings the total stars ratings down. If you look at the picture, it seems the enchilada sauce is probably red. I'm giving this 5 stars to make up for your 2 stars and will make this dish some time this week."
"Please indicate if enchilada sauce is red or green?"