Ingredients
- 2 pounds thinly sliced pork cutlets
- 8 small flour tortillas
- 1 cup grilled pineapple diced
- ½ cup cilantro chopped
- ½ red onion diced
- 2 tomato diced
- 1 cup cotija cheese
Marinade Ingredients
- 2 pounds thinly sliced pork cutlets
- 3 cloves garlic
- 2–3 chipotle peppers, from a can packed in adobo sauce
- Fresh squeezed orange juice from 3 oranges (1/2 cup)
- 1 tablespoon apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon achiote paste
- 1 tablespoon ancho chili powder
- 1 teaspoon ground cumin
- kosher salt & ground black pepper, to taste
Instructions
- Add all marinade ingredients, except for the pork into a blender and puree. The marinade should be thick & smooth.
- Add pork to marinade and marinade for at least 6 hours and up to 2 days.
- Slow cook pork by stacking on a vertical cooker (Trompo) or grill the pork directly on the barbecue.
- Cook pineapple rings directly on the grill, then dice.
- Heat tortilla on grill grates for 15 seconds on each side.
- Add sliced pork into warm tortilla, add grilled pineapple, onion, tomato and cotija cheese and garnish with cilantro
