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



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