Tacos Al Pastor

• 1 large white onion, halved
• 1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
• 1/2 cup fresh orange juice
• 1/4 cup distilled white vinegar
• 1/4 cup guajillo chili powder
• 3 garlic cloves, halved
• 2 teaspoons coarse kosher salt
• 1 teaspoon dried oregano (preferably Mexican)
• 1 teaspoon ground cumin
• 2 small chipotle chiles or 1 large chipotle chile
• 1 -2 teaspoon adobo sauce, from canned chipotle chile in adobo
• 2 3/4 lbs boneless pork loin, cut into 1/2-inch slices
• 1/4 cup chopped fresh cilantro
• corn tortilla
• salsa

1. Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.
2. Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.
3. Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.
4. Serve pork-pineapple mixture with onion-cilantro relish, Salsa, and lime wedges.

white onion, pineapple, orange juice, white vinegar, guajillo chili powder, garlic, coarse kosher salt, oregano, ground cumin, chiles, adobo sauce, pork loin, fresh cilantro, corn tortilla, salsa

Taken from www.food.com/recipe/tacos-al-pastor-299223 (may not work)