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pineapple garlic ground cloves ground cumin kosher salt guajillo chilies ancho chilies distilled white vinegar pork shoulder corn tortillas white onion fresh cilantro tomatoes lime wedge
Viewed: 77 - Published at: 2 years agoIngredients
- 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
Method
- 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.
