I ate these Pork and Pineapple Adobo Tacos weeks ago. I was so inspired by Ben Mims’ Los Angeles Times recipe for Adobo Roast Pork Shoulder with Pickled Pineapple Salad that I quite literally went out that same day and shopped the recipe. Once I had made the dish I couldn’t stop myself from serving his creation in taco form. I even took a few pictures intending to post my collaboration.
But then something happened to all of my good intentions. I think they call it life.
Sure, I still had the photos (and the memories of those adobo tacos) but I didn’t have much to say.
That’s because I think of pork and pineapple as an awkward duo. Too many slightly queasy adolescent glances across the pizza parlor I suppose.
I’m referring to the awkward pairing of ham and pineapple with the even more unlikely name of Hawaiian Pizza. Even as one of those teenage boys whom biology had predisposed to eat just about anything I thought pineapple was just too weird a pizza topping.
Then I grew into a man and I discovered Al Pastor Tacos. Shards of pork bathed in a chile sauce, dripping with pork fat and roasted pineapple juice– the meat neatly folded into a corn tortilla. Suddenly it was if this pairing had always been meant to sit side-by-side.
Pork and Pineapple Adobo Tacos
Well, I’m leaving for Mexico for a few days. The land where Pork and Pineapple Al Pastor first found it’s way into my heart (via my belly). Naturally, I dug up these photos.
I’m still not so sure that I have too much to say, but I did manage to (not) say it in 300 words. According to Google, that’s exactly enough for a post! GREG