This Mexican-inspired recipe, a riff on tacos al pastor, is packed with flavor thanks to a smoky, tangy marinade and sweet grilled pineapple. Serve as part of a festive cookout feast in your backyard.
- 1 large white onion
- ½ cup orange juice
- ¼ cup distilled white vinegar
- 3 cloves garlic, peeled
- 2 tbsp ancho chili powder
- 1 canned chipotle in adobo
- 1 tbsp adobo sauce
- 1 ½ tsp salt
- 1 tsp ground cumin
- 1 (2 lb) boneless pork loin
- ½ (10 oz) container fresh pineapple rings
- 16 corn tortillas, warmed
- Cilantro, for garnish
- Halve the onion. Set 1 half aside and coarsely chop the other half. In a blender, purée the orange juice, vinegar, garlic, ancho chili powder, chipotle, adobo sauce, salt, cumin, and coarsely chopped onion until smooth.
- Thinly slice the pork loin into ¼-inch-thick slices and place in a shallow dish. Pour marinade over pork, making sure to coat all slices. Cover with plastic and refrigerate at least 4 hours or up to 1 day.
- Set grill to medium-high. Very finely chop the remaining onion half and soak in cold water 15–20 min. Rinse, drain, and pat dry with a paper towel.
- Meanwhile, pat the pineapple rings dry with a paper towel and place on grill. Cook 2–3 min. per side, until lightly charred. Transfer to a plate and set aside.
- Place pork loin slices onto grill. Cook 4–5 min. per side, until cooked through. Transfer to a cutting board. Stacking a few slices at a time, thinly slice pork into strips. Finely chop pineapple. Serve pork in tortillas topped with pineapple, onion, and cilantro.
To heat corn tortillas, wrap 8 in damp paper towels and place on microwave-safe plate. Cover loosely with plastic and microwave 1–2 min., until hot. Transfer corn tortillas, still in paper towels, to foil and wrap tightly. Repeat with remaining 8 tortillas.
This recipe is
- Dairy Free
- Nut Free
- guiding star
- May 2021
- Lactose Free
- Egg Free