Al Pastor Tacos

INSTRUCTIONS

1. Freeze the pork shoulder for 15 minutes to firm. Cut into slices as thinly as possible.
2. Add garlic cloves, 1/2 of diced onion, pineapple juice, vinegar, oregano, vegetable oil, chipotle pepper, adobo sauce, cumin, paprika, achiote paste, chili powder, and salt to a blender. Puree until smooth.
3. Add the pork shoulder slices to a large mixing bowl with the al pastor marinade. Toss to combine. Cover and refrigerate for at least 2 hours, or up to 24.
4. Air Fry in batches at 400°F / 205°C for 8-10 minutes, or until the edges of the pork are brown and crispy. Repeat as necessary until all pork is fried, pouring out any leftover marinade juices between each batch. Set aside on a plate.
5. Air Fry the pineapple chunks at 400°F / 205°C for 8 minutes, or until golden. Set aside.
6. To assemble, top the corn tortillas with sliced pork and diced white onion, and season with fresh salsa, cilantro sprigs, and lime wedges. Enjoy!