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).