Tacos al Pastor w/ Greener Grass Farms

Tacos al Pastor have always been a favorite of mine. These totally hit the spot last night! I was dreaming that I was in a warm, far away land, enjoying my tacos and sipping tequila. Ah, if only.

On Sunday, I prepared pastured pork cutlets, courtesy of Greener Grass Farms. I dressed them in spices, pineapple juice, and vinegar, and the outcome was just perfect. I don't think most would turn pork cutlets into taco meat, but between the tenderness and fat content, I can't imagine enjoying them any other way.

If you're looking to switch up your taco game with beautiful flavors, I suggest trying this recipe! I topped mine with cooked and fresh pineapple, cilantro, onion, avocado, and fresh lime juice. So fresh, so good!

Tacos al Pastor

INGREDIENTS - FOR THE PORK

• 3 pounds pastured pork cutlets from Greener Grass Farms
• 1 heaping teaspoon oregano or marjoram 
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground cloves
• 1/4 - 1/2 cup pineapple juice or blended pineapple (I blended leftover fresh pineapple I had, and it worked great)
• 2 tablespoons chili paste or bbq sauce (I had left over bbq sauce I made)
• 1/4 cup organic white vinegar (I get this at Whole Foods)

METHOD

• Grab a metal skewer and cut an onion in half. Place it on the bottom of the skewer to hold the meat.
• Preheat oven to 400 degrees.
• Season the meat with ingredients list above.
• Stack the seasoned meat onto the skewer. Place in the oven and cook for about 45 minutes, until done.
• Once meat has cooled, simply chop the meat, and heat in a hot skillet.
• Grab a paleo friendly "tortilla" and add the meat, and toppings like fresh pineapple, cilantro, onions, avocado, and lime juice. That's it! Enjoy!