In Mexico, tacos al pastor are made with meat cooked on a vertical spit, like those used for shawarma or shish taouk. This cooking method was passed down by Lebanese immigrants who arrived in Mexico over a century ago. Of course, this recipe was adapted to local tastes with the addition of spices, chilies… and pineapple!
Place all the marinade ingredients in a food processor and purée.
In a bowl, mix the marinade and pork strips. Marinate between 12-24 hours in the fridge.
Remove meat from fridge 20 minutes before cooking. Heat a pan on medium. Add the oil and onions. Sauté for 2 minutes.
Add pork and sauté for 6-8 minutes.
When the meat is cooked, add the pineapple and stir well.
Serve with tortillas and garnish with cilantro, pickled onions, and jalapeños.