Tacos al Pastor with Pineapple Salsa

By Texaschef11

Ingredients

• 1 medium red onion, halved
• 1 pineapple, peeled, cored, and cut into 1/2-inch-thick rounds
• 1/2 cup fresh orange juice
• 1/4 cup white vinegar
• 1/4 cup chile powder
• 3 garlic cloves
• 2 tsp salt
• 1 tsp dried Mexican oregano
• 1 tsp ground cumin
• 1 large chipotle chiles + 2 tsp adobo sauce (from canned chipotles)
• ~3lb boneless pork loin, cut into 1/2-inch slices
• Tortillas
• 1 large handful fresh cilantro, chopped
• 2 large jalapenos, chopped
• 1 lime, juiced

Preparation

Step 1

Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill 30 minutes. (Pineapple has an enzyme that makes meat mushy. Too long in the marinade = mushy pork.)

Chop remaining pineapple into small cubes. Toss with chopped jalapenos, cilantro, and lime juice. Salt to taste. Chill until ready to serve.

Heat grill to medium high. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side, basting with sauce when you flipping the rounds. Transfer pork to work surface and chop or shred. Serve on tortillas topped with a generous scoop of pineapple salsa.

Adapted from Bon Appetit
Serves 8