Recipe(tried): Pork and Pineapple Tacos

After having watched a skewer of meat being put together to make Tacos al Pastor (Arabian Donerakys), I thought I might make them heathier at home with lean meat and fresher and cleaner ingredients.

Pork and Pineapple Tacos

Put into a big pan in this order:
5 or 6 lbs chopped lean pork
lard or cooking oil
4 or 5 chopped onions
1 head lettuce, chopped up
1/2 liter Adobo (buy at any Mexican food store)
1/2 or a whole fresh pineapple, chopped up

Cook, stirring constantly. The meat will shred suitably as it cooks to fill your tacos.

Greatest taste. The trick is the fresh pineapple. I learned after attempting a shortcut that canned pineapple does not have the enzymes that make the meat shred and soften.

Great for help-less quick serving of hot food to a large number of guests.