¼ cup minced garlic
1 tablespoon apple cider vinegar
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon freshly ground black pepper
⅛ teaspoon ground cumin
Salt to taste
1 tablespoon honey
1 cup orange juice (fresh is best)
2 tablespoons achiote paste, optional (see Cook's Note)
2 pounds boneless pork loin, thinly sliced
½ pineapple, peeled, cored and cut into long, thick strips
In a medium bowl, combine the garlic, vinegar, oregano, chili powder, black pepper, cumin, salt to taste, honey, orange juice and achiote paste (if using). Add the pork slices and turn to coat both sides. Marinate for at least 1 hour.
Heat the grill. Place the meat on the grate, turning once and basting with any leftover marinade during cooking, until crisp on both sides, about 4 to 5 minutes each. At the same time, grill the pineapple strips, turning as needed, until lightly browned.
To assemble, chop the grilled pork into ¼-inch pieces. Cut the pineapple into ½-inch pieces. Place the pork on the warmed tortillas and top with onions, cilantro and pineapple pieces. Serve with hot sauce and salsa, if desired.
Cook's Note: Depending on where you are in the country, achiote paste -- also called recado colorado or recado rojo -- may not be readily available. If you do have it, by all means throw it in. It will enhance the flavor profile. If you can't find it, no worries; there is already enough flavor in the marinade you will not be disappointed.
Serving suggestions: 12 tortillas of choice, chopped white onions, cilantro, hot sauce and salsa
Salsa, chips and trimmings
Grilled pork tacos with pineapple
(a Chipotle-inspired dish)
Yield: 6 servings
Start to finish: About 2 hours, depending on marinating time and type of grill
Approximate values per serving (pork and pineapple only): 285 calories, 6 g fat (2 g saturated), 110 mg cholesterol, 41 g protein, 17 g carbohydrates, 2 g dietary fiber, 93 mg sodium.