Maple Tacos Al Pastor


Where to Buy
Portions: 4-6


  • 2 lb pork tenderloin, butterflied
  • 1/3 cup lime juice
  • 1/3 cup pineapple juice
  • 5 tbsp pure maple syrup from Canada, divided
  • 3 tbsp olive oil
  • 3 cloves garlic
  • 2 canned chipotle in adobo, plus 2 tsp sauce
  • 1 1/2 tsp salt
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 cup diced pineapple
  • 1/4 cup diced red onion
  • 3 tbsp chopped cilantro
  • 3 tbsp lime juice
  • 1 jalapeño pepper, seeded and minced
  • 12 corn tortillas, warmed
  • 3/4 cup crumbled feta cheese
  • 2 avocados, sliced


  1. Place pork in large resealable freezer bag. In blender, combine lime juice, pineapple juice, 4 tbsp maple syrup, oil, garlic, chipotles and sauce, salt, cumin and paprika. Blend until smooth and transfer to bag with pork. Refrigerate for at least 4 hours or up to overnight.
  2. Meanwhile, in bowl, combine pineapple, red onion, cilantro, lime juice, jalapeño and remaining maple syrup. Refrigerate until ready to use.
  3. Preheat grill to medium-high heat; grease grate well. Remove pork from marinade, discarding marinade; grill for 6 to 7 minutes per side or until instant-read thermometer inserted into center reaches 145° F. Let stand for 10 minutes; chop coarsely.
  4. Serve pork in tortillas with pineapple salsa, feta and avocado slices.
Advice from Maple experts

Tip: Substitute cotija cheese for feta cheese if available.