Robb Walsh's Tacos Al Pastor

Ingredients

• 1/4 cup granulated garlic
• 1 tablespoon cider vinegar
• 1 teaspoon dried oregano
• 1 teaspoon powdered chile
• 1 teaspoon freshly ground black pepper
• Pinch of ground cumin
• Salt
• 2 cups freshly squeezed orange juice
• 1 tablespoon achiote paste, optional
• 2 pounds boneless pork loin, thinly sliced
• 1/2 pineapple, peeled, cored, and cut into long, thick strips
• For serving:
• 12 tortillas, warmed
• Chopped onions and cilantro mixed with lime juice
• Picante sauce

Directions

1. In a medium bowl, stir together the garlic, vinegar, oregano, chile powder, black pepper, cumin, salt to taste, orange juice, and the achiote paste, if you’re using it. Add the sliced pork, turning the pieces so the marinade reaches each side. Set it aside to marinate for at least 1 hour.
2. Heat the grill. Arrange the pork over hot coals and cook it until the edges turn crisp, flipping it once and brushing on any remaining marinade as it cooks. While the pork is grilling, cook the pineapple strips too, turning them when needed, until they pick up a little color.
3. For the tacos, cut the grilled pork into 1/4-inch pieces, then slice the pineapple into 1/2-inch pieces. Pile the pork onto the warmed tortillas, add the onion and cilantro mixture, and finish with the pineapple. Serve the picante sauce alongside.