Al Pastor Taco

Recipe Directions

1. For best results, take the pork out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the pork longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Pour the jasmine rice (a) and black beans (b) into a small saucepot. Add 1/2 cup of water (for each serving you are making) to the rice and beans. Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once the rice and beans are simmering, stir three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. While the rice and beans are cooking, add the roasted pork shoulder (c) to a saute pan. Pour about 1/3 of the al pastor sauce (d) over the pork. Use a wooden spoon to toss the pork with the sauce. Place the pan in your preheated 425 degree oven and bake for 10 minutes.
4. Heat another skillet or saute pan over medium-high heat for 1 minute. Open the package of corn tortillas (e) and brush or rub a small amount of oil on both sides of each tortilla. Place the tortillas in the pan (one or two at a time) and toast for 1-2 minutes per side. Place the warm tortillas on a plate.
5. At this point, the rice should be ready. Taste the rice and if it is cooked to your preferred consistency, remove from the heat. Spoon into a serving bowl.
6. When the al pastor pork has finished cooking, place on a cutting board. Cut into thin slices and place into another serving bowl.
7. Line up the warm tortillas beside the bowls of pork and rice & beans so everyone can assemble their own tacos. Drizzle the remaining al pastor sauce over top. Top the tacos with pineapple & cilantro relish (f).