Tacos al Pastor (Pineapple and Pork)
Servings
8-10people
Servings
8-10people
Ingredients
Instructions
  1. Combine the diced pineapple, tomatoes, chopped onion, orange juice, all the chilies, garlic, cumin, oregano and salt in a blender. Blend until smooth.
  2. Arrange the pork in a large, nonreactive dish or casserole. Pour the pineapple mixture over the meat. Cover and marinate in the refrigerator for 12 hours.
  3. Thirty minutes before cooking, prepare a direct-heat fire in your grill at medium heat. Be sure the grill is clean so that the meat does not stick.
  4. Remove the meat from the refrigerator, and grill the pork, the pineapple slices and the sliced onion until the meat is browned on the outside and firm (the color is hard to judge because of the marinade). Turn the meat, pineapple and onion every few minutes. The pineapple is done when the rounds have char lines but not so cooked that they fold over on themselves when flipped. The onion will have grill marks and start to become translucent. This will take a different amount of time for each ingredients, depending on the heat and placement on the grill, but about 12 to 15 minutes.
  5. Chop the pork, onion and pineapple together, all at once (preferably with a cleaver) to fuse the flavors.
  6. Serve the meat mixture in doubled-up, warmed tortillas garnished with chopped cilantro, lemon wedges, jalapeƱo slices and salsa.