Ingredients

The following ingredients have 12 Servings
  • 1 (2-3 pound) boneless pork butt or loin
  • 1 white onion (roughly chopped)
  • 1 large pineapple (peeled and cored, divided use)
  • 1/2 cup orange juice
  • 1/4 cup distilled white vinegar
  • 2 tablespoons ancho chili powder
  • 4 cloves minced garlic
  • 1 chipotle in adobo pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried Mexican oregano
  • 2 large limes (cut into wedges)
  • 1/2 cup freshly chopped cilantro
  • 1 small red onion (diced)
  • 12 small corn or flour tortillas

Instruction

  • Use a sharp knife to slice pork into thin slices. Place in a large mixing bowl or resealable plastic bag.
  • Cut the pineapple into 2-inch wide spears. Dice approximately 1 cup of pineapple and set the rest of the spears aside.
  • Add the roughly chopped onion into a blender along with 1 cup of the cubed pineapple. Add in orange juice, white vinegar, chipotle, chile powder, garlic, salt, and oregano. Puree until smooth.
  • Pour marinade over pork. Refrigerate and let marinate at least 4 hours.
  • Heat a skillet or grill to high heat. Working in small batches, sear each slice of pork until cooked through, 2 to 4 minutes. At the same time, grill pineapple until lightly charred. Roughly chop the cooked pork and dice cooked pineapple.
  • Serve meat up hot on a warmed tortilla topped with freshly chopped cilantro, diced grilled pineapple, sliced red onion, and a lime wedge.