1 small pineapple, peeled, cored, and cut into small chunks
12 small corn tortillas, warmed
1/2 cup onion, finely chopped
1/2 cup fresh cilantro, chopped
Lime wedges, for serving
Wahl Sauce or your favorite salsa, for serving
1.Marinate the Pork: In a blender, combine pineapple juice, vinegar, chipotle peppers, garlic, cumin, oregano, paprika, salt, and pepper to create the marinade. Blend until smooth. Place the pork slices in a large resealable bag, pour in the marinade, ensuring all pieces are well-coated. Refrigerate for at least 1 hour, up to 24 hours.
2. Cook the Pork and Bacon: Heat vegetable oil in a large skillet over medium-high heat. Remove pork from the marinade (discard excess marinade) and cook until browned and slightly charred, about 3-4 minutes per side. Let it rest, then chop into bite-sized pieces. In the same skillet, add the cooked bacon bits, stirring for about 1 minute until they are warmed through and integrated with the pork flavors.
3. Prepare the Pineapple: Add the pineapple chunks to the skillet and cook until caramelized, approximately 2-3 minutes per side. Set aside.
4. Assemble the Tacos: Warm the tortillas and assemble the tacos by placing pork and bacon mixture on each tortilla. Top with caramelized pineapple, chopped onion, and fresh cilantro. Serve with lime wedges and hot sauce on the side.
