Tacos al pastor

Pasos

1. Slice the pork shoulder very thinly against the grain; the pieces should be pliable and almost translucent at the edges so they cook quickly and remain tender.
2. Thoroughly coat the pork with the al pastor marinade, then massage it in until every piece is red and glossy; let rest in the refrigerator for at least half an hour, or until the smell of spices is well pronounced.
3. During the marinating time, cut the pineapple into small pieces, finely chop the white onion, pick the cilantro leaves, and cut the limes; keep the fresh garnishes separate.
4. Heat a large cast-iron skillet, griddle, or grill until a drop of marinade sizzles immediately, then lightly oil the surface.
5. Sear the pork in an even layer without overcrowding the pan; let it brown before stirring, until the edges are dark, sticky, and slightly crispy.
6. Add some of the pineapple to the skillet toward the end of cooking and let it caramelize with the meat juices until golden and juicy.
7. Warm the tortillas in a dry skillet until they are pliable, hot, and marked with small toasted spots, then keep them wrapped in a clean kitchen towel.
8. Coarsely chop the grilled pork with the hot pineapple to create an irregular, juicy filling well-coated with red juices.
9. Fill the warm tortillas with the pork al pastor, white onion, cilantro, a few pieces of fresh or grilled pineapple, and a squeeze of lime; serve immediately, while the tortillas are still pliable and the meat is glossy.