I baked pork chops last week and we ended up with two whole chops as leftovers since Caleb refused to eat the night, we had them. I contemplated what I might do: make a stir fry dish, make fried rice...all sounded good, but I wanted something different. I came up with the idea of trying to recreate a sauce packet I'd bought on clearance a few months ago that was absolutely delicious. It was a Mexican sauce with a citrus base. We'd used chicken with the sauce, but the packet had called for chunks of pork.
Here's my take on that sauce packet meal.
Tacos al Pastor
2 cups chopped cooked pork (you can use butt or shoulder meat or tenderloin in place of the chops)
1 red onion, thinly sliced
2 tsps. minced garlic
half a packet of taco seasoning mix (about 1tablespoon)
Juice drained from a 20 ounce can of pineapple tidbits (about 3/4 cup)
1 cup pineapple tidbits
olive oil
Heat olive oil in skillet and cook onion over medium heat for 3 minutes or until just soft. Add garlic and cook 1 minute at most. Add meat, taco seasoning and the pineapple juice. Stir until meat is well coated then lower heat to low and allow to simmer for 5 minutes or so. Add pineapple tidbits and hat through.
I served this meat mixture on tortillas (soft tacos) with finely shredded red and green cabbage, a drizzle of Ranch dressing (using more of the leftovers in the fridge), and shredded cheddar cheese. My family all exclaimed over how good these tacos were and told me to remember this recipe! I love when I throw random things in a skillet and the family raves over them.
