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Week of 6/9/25

Grilled (or not) Adobo Pork Tacos
with pineapple spears / lime slaw

Active: 40 Total: 160
Original GF Paleo Vegetarian
Grilled (or not) Adobo Pork Tacos

These juicy, flavorful tacos are inspired by the flavors of tacos al pastor, but adapted for everyday ease. Grilling slices of pineapple leaves them caramelized and deeply sweet, perfect for pairing with rich, spicy pork.
Cooking Methods: This recipe includes instructions for using the grill or oven. Select your preferred method.

Tags
Grill Friendly
Proteins
Pork, non-ground
Cuisines
Latin
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16

Ingredients

Metric
Servings:
4
Adobo Pork Tacos:
  • Garlic - 2 cloves , chopped
  • Chipotle chilies (from a can of chipotles in adobo) - 2 to 3 (use more or less depending on your spice preference)
  • Cumin, ground - 1 1/2 Tbsp
  • Salt - 3/4 tsp
  • Chili powder - 1/2 tsp
  • Oregano, dried - 1/2 tsp
  • Pineapple juice - 1/2 cup
  • Pork tenderloin - 1 1/2 lbs , sliced in half lengthwise into two long, thin pieces
  • Pineapple - 1 lb , sliced into spears
  • Cilantro, fresh (opt) - 1/4 cup , chopped
  • Oil, cooking - 1 Tbsp
  • Tortillas, taco-sized corn or flour - 8
Lime Slaw:
  • Green onions - 3 stalks , chopped; green and white parts combined
  • Jalapenos (opt) - 1 , seeded and diced
  • Lime juice - 3 Tbsp
  • Oil, cooking - 1 1/2 Tbsp
  • Sugar - 1 1/2 tsp
  • Salt - 1/4 tsp
  • Coleslaw mix - 12 oz

Choose Cooking Method

Prep

  1. Make marinade - Roughly chop the garlic. Combine garlic, chipotles, cumin, salt (portion for pork), chili powder, oregano, and pineapple juice. Use a stick blender or standing blender to blend the marinade ingredients until smooth (or you can finely mince the garlic and chipotles and whisk the marinade by hand). (Can be done up to 5 days ahead)

  2. Marinate pork - Trim any visible fat layer from the pork and slice lengthwise into two thinner strips (this will allow maximum contact with the flavorful marinade while still keeping the pieces large enough to grill without drying out). Pour marinade over pork and turn to coat all sides. Tenderize with a fork. Marinate for at least 2 hours and up to 3 days. (Can be done up to 3 days ahead)

  3. Pineapple / Green onions / Jalapenos - (If prepping right before cooking, get grill heating first.) Prep as directed and store separately. (Can be done up to 3 days ahead)

  4. Make slaw - In a serving or mixing bowl, whisk together lime juice, cooking oil (portion for slaw), sugar, and salt (portion for slaw). Pile coleslaw mix, green onions, and jalapenos (if using) on top of dressing and toss everything together to combine. (Can be done 1 day ahead)

  5. Cilantro - Prep as directed.

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Make

  1. Heat grill to 450F / 232C. Brush the grates with cooking oil (portion for pork).

  2. Remove pork from marinade (discard marinade) and season lightly with some salt and pepper.

  3. Place pineapple spears on one side of the grill and cook until tender and lightly charred, 9 to 12 minutes, turning once halfway through cooking.

  4. Place pork on the other side of the grill and cook until pork reaches 145F / 63C degrees, about 3 to 4 minutes per side.

  5. Transfer pork to a cutting board and cover loosely with foil. Allow to rest for ~5 minutes.

  6. If slaw was made ahead of time, give it a stir.

  7. Slice or chop the pork into pieces that will fit nicely in tortillas. If you’d like to add the pineapple to the tacos, roughly chop it as well, or leave it in spears to serve on the side.

  8. Warm tortillas according to package directions.

  9. Assemble tacos by filling tortillas with pork and slaw. Top with cilantro (if using) and enjoy with pineapple on the side or added to the tacos. Serve any extra slaw on the side and enjoy!

Prep

  1. Make marinade - Roughly chop the garlic. Combine garlic, chipotles, cumin, salt (portion for pork), chili powder, oregano, and pineapple juice. Use a stick blender or standing blender to blend the marinade ingredients until smooth (or you can finely mince the garlic and chipotles and whisk the marinade by hand). (Can be done up to 5 days ahead)

  2. Marinate pork - Trim any visible fat layer from the pork and slice lengthwise into two thinner strips (this will allow maximum contact with the flavorful marinade while still keeping the pieces large enough to cook without drying out). Pour marinade over pork and turn to coat all sides. Tenderize with a fork. Marinate for at least 2 hours and up to 3 days. (Can be done up to 3 days ahead)

  3. Pineapple / Green onions / Jalapenos - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 3 days ahead)

  4. Make slaw - In a serving or mixing bowl, whisk together lime juice, cooking oil (portion for slaw), sugar, and salt (portion for slaw). Pile coleslaw mix, green onions, and jalapenos (if using) on top of dressing and toss everything together to combine. (Can be done 1 day ahead)

  5. Cilantro - Prep as directed.

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Make

  1. Heat oven to 450F / 232C. Line a baking sheet with some foil and brush lightly with some cooking oil or coat with some cooking spray.

  2. Remove pork from marinade (discard marinade) and season lightly with some salt and pepper.

  3. Place pineapple spears in an even layer on the baking sheet. Transfer to the upper oven rack and roast until tender and golden brown, ~15 minutes, turning the spears halfway through cooking.

  4. While pineapple cooks, heat a large, ovenproof skillet or grill pan over medium-high heat and add cooking oil (portion for pork).

  5. Add pork to heated oil and sear until just browned on the outside, ~2 minutes per side (watch it closely and reduce heat if the marinade begins to burn).

  6. Move pineapple to the lower oven rack. Place the skillet with the pork on the upper oven rack and roast until pork reaches 145F / 163C degrees, ~6 to 8 minutes.

  7. Transfer pork to a cutting board and cover loosely with foil. Allow to rest for ~5 minutes.

  8. If slaw was made ahead of time, give it a stir.

  9. Slice or chop the pork into pieces that will fit nicely in tortillas. If you’d like to add the pineapple to the tacos, roughly chop it as well, or leave it in spears to serve on the side.

  10. Warm tortillas according to package directions.

  11. Assemble tacos by filling tortillas with pork and slaw. Top with cilantro (if using) and enjoy with pineapple on the side or added to the tacos. Serve any extra slaw on the side and enjoy!

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