Slice your pork into rounds first and then slice into thin strips. Place into mixing bowl and set aside. In a blender or food processor, combine all ingredients for the marinade (minus the pork) and blend until smooth. Poor over pork and toss to coat. Set in fridge for at least 20 mins and up to 2 hours.
sauté onions + pork:
Heat 2 tbs. of olive oil in a nonstick skillet over medium-low heat. Add in onion slices and cook slices until they are soft and caramel-colored, about 10-15 mins. Remove from skillet. In same pan, heat 1 tbs. olive oil over medium heat. Using tongs, take out a few strips of pork and shake off excess marinade. Place into heated pan - be careful not to crowd! Cook for about 3-4 minutes each side, then place onto sheet pan lined with paper towels. Remove any large char pieces from pan, drizzle in a little more oil and finish the rest of the pork.
roast salsa ingredients:
Heat oven to Broil and place tomatillos, garlic cloves and serrano pepper on aluminum foil, lifting the edges to make a lip. This will help catch all the juices from the tomatillos! Drizzle everything with olive oil and place under broiler until char marks start to appear, about 4 mins. Flip everything over and char other side and let cook another 4 minutes.
Once everything has cooled, remove garlic from skin and place all roasted ingredients into blender or food processor, along with the cilantro and lime juice. Season with salt and pepper, blend, taste and place into bowl.
In warmed tortilla, place pork slices then top with pineapple and avocado. Drizzle on salsa and serve warm!
Keyword al pastor, avocado, lime, pork, soft tacos, tacos