Prep 15 mins
Cook 15 mins
Mmm! This may seem like a long list of ingredients, but it should go together fairly quickly and the results are worth it. I like flour tortillas - Costco has good ones--Tortilla Land Uncooked. Found this one in the paper. Allow 2 hours (or less) to marinate.
- 1 ripe pineapple, pared, 1 c of it coarsely chopped, the remainder in big slabs
- 10 garlic cloves
- 1 pinch ground cloves
- 1 1⁄4 teaspoons ground cumin
- 2 teaspoons kosher salt
- 3 guajillo chilies, toasted, seeded and torn into pieces (pasilla chiles can be substituted)
- 2 ancho chilies, toasted, seeded and torn
- 1⁄2 cup distilled white vinegar
- 3 1⁄2-4 lbs pork shoulder, trimmed of excess fat and cut crosswise into 1/2-inch thick steaks
- 1 small corn tortillas or 1 small flour tortilla
- minced white onion
- chopped fresh cilantro
- chopped tomatoes or pico de gallo
- lime wedge
- In a food processor combine the 1 c chopped pineapple, garlic cumin salt chiles and vinegar; process until smooth.
- Transfer to a bowl or ziploc, add pork turning to coat all the meat.
- Refrigerate for NO MORE THAN 2 hours. Gets mooshy if left longer than that.
- Preheat grill to hot.
- Discard marinade.
- Place half of the meat in a single layer on the grill and cook, without moving for about 5 minute.
- Transfer cooked meat to baking pan and repeat with remaining meat.
- While meat cooks, arrange pineapple slices around meat and cook on each side until fruit has nice grill marks and is slightly caramelized, 5-6 minute per side.
- Allow meat to rest at least 5 minute before slicing into thin slices against the grain.
- Chop grilled pineapple into small bits.
- Pour any juices from meat and pineapple over meat.
- Serve with listed condiments wrapped in warm tortillas.