Shelly's Recipe

Quick Tacos al Pastor

Category: Sandwiches

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

(1) Coarsely shred pork, reserving juices. In a small bowl, crush half of the pineapple with a fork.

(2) 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.

(3) 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.

(4) 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).