Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1.5 pounds of thinly sliced pork shoulder with 2 tablespoons of lime juice, 3 tablespoons of gochujang, 1 tablespoon of ancho chile powder, 1 teaspoon of cumin, 1 teaspoon of Mexican oregano, and 2 tablespoons of soy sauce, then marinate for 15 minutes.

2. 2

   Heat 1 tablespoon of vegetable oil in a large wok over high heat until smoking, then add the marinated pork in a single layer and stir-fry for 3 to 4 minutes until browned and mostly cooked through.

3. 3

   Remove the pork from the wok and set it aside, then add 1 more tablespoon of vegetable oil to the wok.

4. 4

   Add 1 large sliced white onion and 1 each of sliced red and green bell peppers to the hot wok and stir-fry for 3 minutes until slightly softened but still crisp.

5. 5

   Stir in 4 minced garlic cloves and 1 cup of diced pineapple, continuing to stir-fry for 1 minute until fragrant.

6. 6

   Return the cooked pork to the wok with the vegetables and pineapple, tossing to combine everything and ensure the pork is heated through, which should take about 2 minutes.

7. 7

   Serve the Gochujang Al Pastor Wok immediately with 8 warm small corn tortillas, garnished with 0.25 cup of chopped fresh cilantro.