Robb Walsh'S Tacos Al Pastor

• 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
• 12 tortillas, warmed
• Chopped onions and cilantro mixed with lime juice
• Picante sauce

1. In a medium bowl, combine the garlic, vinegar, oregano, chile powder, black pepper, cumin, salt to taste, orange juice, and achiote paste, if using. Add the pork slices and turn to coat both sides. Marinate for at least 1 hour.
2. Heat the grill. Place the meat over hot coals and cook, turning once and basting with any leftover marinade during cooking, until crisp. At the same time, grill the pineapple strips, turning as needed, until lightly browned.
3. To assemble, chop the grilled pork into 1/4-inch pieces. Cut the pineapple into 1/2-inch pieces. Place the pork on the warmed tortillas and top with onions and cilantro and pineapple pieces. Serve the picante sauce on the side.

garlic, cider vinegar, oregano, powdered chile, freshly ground black pepper, ground cumin, salt, freshly squeezed orange juice, achiote paste, pork loin, pineapple, tortillas, onions, picante sauce

Taken from www.seriouseats.com/recipes/2010/06/tacos-al-pastor-recipe.html (may not work)