Tex Mex Tacos Al Pastor

• 1 teaspoon garlic granules, (more to taste)
• 14 cup cider vinegar
• 1 teaspoon dried oregano
• 1 teaspoon guajillo chili powder
• 1 teaspoon fresh ground black pepper
• 18 teaspoon ground cumin
• salt
• 2 cups fresh orange juice
• 2 lbs boneless pork loin, thinly sliced
• 1 12 tablespoons achiote paste (rehydrate peppers to soft, peel, seed and mash or puree)
• 12 pineapple, peeled,cored,cut into long,thick strips
• 12 corn tortillas, warmed
• 1 onion, finely chopped
• 1 bunch fresh cilantro, finely chopped
• picante sauce, for garnish

1. In a medium bowl, combine the garlic, vinegar, oregano, guajillo chile powder, black pepper, cumin, salt, orange juice and achiote paste.
2. Add the pork slices and turn to coat both sides.
3. Marinate at least 1 hour, but not more than 3 hours.
4. Heat the grill.
5. Place the meat over a hot fire and cook, turning once and basting with any leftover marinade during cooking, until crisp.
6. At the same time, grill the pineapple strips turning as needed until lightly browned.
7. Both the pork and pineapple should take no longer than about 5 minutes.
8. To assemble; chop the grilled pork into 1/4 inch pieces.
9. Cut the pineapple into 1/2 inch pieces.
10. Place the pork on the warmed tortillas and top with the onion, cilantro and pineapple pieces.
11. Serve the Picante Sauce on the side.

garlic granules, cider vinegar, oregano, guajillo chili powder, fresh ground black pepper, ground cumin, salt, orange juice, pork loin, achiote paste, pineapple, corn tortillas, onion, fresh cilantro, picante sauce

Taken from www.food.com/recipe/tex-mex-tacos-al-pastor-99126 (may not work)