Quick Tacos al Pastor
Total TimePrep/Total Time: 25 min.
- 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 until lightly browned, 2-3 minutes, 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 until liquid is evaporated, 4-6 minutes, stirring occasionally.
- Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with cheese and salsa, and serve with lime wedges.
Nutrition Facts2 tacos: 317 calories, 11g fat (3g saturated fat), 57mg cholesterol, 573mg sodium, 36g carbohydrate (12g sugars, 5g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
Follow along as we show you how to make these fantastic recipes from our archive.
Mar 4, 2018
I have made this twice now--son says it's now his favorite kind of Taco! Husband and son said "It's different-not the same old taco". Because of those 2 guys, I had to double the recipe but followed it exactly, just in double proportions. We did use Verde Sauce, onions, pineapple, and shredded cheese as toppings--but not the cilantro, since both guys don't care for it. I couldn't find the "Pork Roast au Jus" as such in my store so I purchased 15 oz. containers of Kroger "Pork Carnitas"-, which I had to slice but very tender and I would use this product again. Easy and rather quick to make--could be made on a weeknight after a day's work.
Nov 8, 2016
Gramcayo this recipe uses the red enchilada sauce.Sue StetzelTaste of Home Magazine
Nov 6, 2016
does anyone know if the red or green enchilada sauce was used?
Apr 19, 2016
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!
Apr 16, 2016
Great way to enhance a Very good Taco. We eat a LOT of Tacos, Burritos, Enchiladas, etc., and really like this recipe!
Apr 16, 2016
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
Apr 16, 2016
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).
Apr 16, 2016
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!
Feb 28, 2016
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.