Pork Loin Al Pastor Tacos

1. For the marinade: In a bowl, whisk together the smoked paprika, cumin, garlic powder, salt, black pepper, white wine vinegar, tomato paste, honey, hot sauce, and 1 tbsp of the vegetable oil until a smooth paste forms.

2. For the pork: Add the thinly sliced pork loin to the marinade and toss well to coat every piece. Leave to marinate for at least 20 minutes at room temperature, or up to 24 hours in the fridge covered.

3. For the pork: Heat the remaining 1 tbsp of vegetable oil in a large heavy frying pan or cast iron skillet over high heat until shimmering and almost smoking.

4. For the pork: Add the marinated pork slices in a single layer — do not crowd the pan, cook in two batches if needed. Sear for 2–3 minutes per side until deeply caramelised and slightly charred at the edges. The sugars in the marinade will catch and char slightly — this is what you want.

5. For the pork: If using pineapple, add the chunks to the pan in the last minute of cooking the second batch, letting them blister and caramelise in the pork juices.

6. For the pork: Remove cooked pork from the pan, rest for 2 minutes, then chop or slice into small rough pieces on a board.

7. For the tortillas: Warm your tortillas directly over a gas flame, in a dry pan, or wrapped in a damp cloth in the microwave for 30 seconds until soft and pliable.

8. To assemble: Double up the tortillas for strength. Pile on the chopped al pastor pork, a spoonful of caramelised pineapple if using, a pinch of diced white onion, and a generous handful of fresh coriander. Squeeze a lime wedge over the top and serve immediately.