Save on Pinterest

Quick Tacos al Pastor

We loved the pork and pineapple tacos from a food truck in Hawaii. My husband, a high school football referee, gives my version a thumb’s up. —Lori McLain, Denton, Texas
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 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 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 Facts
2 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • gaylene2
    Oct 19, 2020

    I never knew you could pair tacos with pineapple until we lived in Mexico for a while! Delicious! This recipe did justice to what we ate on the streets of Guadalajara!

  • Alisa
    Aug 2, 2019

    Ran out of shells (we made a double batch for two nights of meals) so hunt and I had as a taco salad, it was wonderful!

  • Ruthlessma
    Feb 12, 2019

    It's NOT al pastor. It's processed meat in a taco shell.

  • birdiesbuddy
    Feb 12, 2019

    How is that pork packaged or sold? Already cooked? Sorry but I don't recognize it? Brand? I don't want to use chicken or anything else but don't have a clue what kind of cut. Looks good and different.

  • lshaw
    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.

  • sstetzel
    Nov 8, 2016

    Gramcayo this recipe uses the red enchilada sauce.Sue StetzelTaste of Home Magazine

  • gramcayo
    Nov 6, 2016

    does anyone know if the red or green enchilada sauce was used?

  • khahn2415
    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!

  • C1PNR
    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!

  • CJB930
    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