Chicago Bulls Recipe of the Week – Taco Tuesday – Tacos Al Pastor!!!

Bringing you another new and favorite Taco Tuesday Recipe. Cinco de Mayo is right around the corner so better start gathering your favorite recipes now! 


  • 1 package (15 ounces) refrigerated pork roast
  • 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


Coarsely shred pork, reserving juices. In a small bowl, crush half the pineapple with a fork. In a large nonstick skillet, heat oil over medium-high heat. Add whole pineapple chunks; cook until lightly browned, 2-3 minutes, turning occasionally. Remove from pan.

Add enchilada sauce and crushed pineapple to same skillet; stir in pork and reserved juices. Cook over medium-high heat until liquid is evaporated, 4-6 minutes, stirring occasionally.

Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with queso fresco and salsa, and serve with lime wedges.