Quick Tacos Al Pastor

• 1 package (15 ounces) refrigerated pork roast au jus
• 1 cup well-drained unsweetened pineapple chunks, divided
• 1 tablespoon canola oil
• 1/2 cup enchilada sauce
• 8 corn tortillas (6 inches), warmed
• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh cilantro
• Optional ingredients: Crumbled queso fresco, salsa verde and lime wedges

1. Coarsely shred pork, reserving juices. In a small bowl, crush half the pineapple with a fork.
2. In a
3. , heat oil over medium-high heat. Add whole pineapple chunks; cook until lightly browned, 2-3 minutes, turning occasionally. Remove from pan.
4. Add enchilada sauce and crushed pineapple to same skillet; stir in pork and reserved juices. Cook over medium-high heat until liquid is evaporated, 4-6 minutes, stirring occasionally.
5. Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with cheese and salsa, and serve with lime wedges.

pork, well, canola oil, enchilada sauce, corn tortillas, onion, fresh cilantro, ingredients

Taken from www.tasteofhome.com/recipes/quick-tacos-al-pastor/ (may not work)