Stack slices of tender, marinated pork and juicy pineapple shawarma-style for crazy flavorful wood-fired tacos.
5 Pound (5-6 lb) boneless pork loin
2 dried ancho chiles, stemmed and seeded
2 dried guajillo chiles, stemmed and seeded
1/2 Cup chicken stock
extra-virgin olive oil
1 Teaspoon ground cumin
1 Teaspoon dried oregano
1 Large Chipotle Chiles
2 Teaspoon adobo sauce
1/4 Cup distilled white vinegar
1/2 Cup orange juice
2 1/2 Teaspoon salt
2 Teaspoon sugar
2 Half white onion
1 Whole Pineapple, fresh
1/4 Cup cilantro, finely chopped
corn tortillas
lime wedge, for garnish
5 Pound (5-6 lb) boneless pork loin
2 dried ancho chiles, stemmed and seeded
2 dried guajillo chiles, stemmed and seeded
1/2 Cup chicken stock
As Needed extra-virgin olive oil
1 Teaspoon ground cumin
1 Teaspoon dried oregano
1 Large Chipotle Chiles
2 Teaspoon adobo sauce
1/4 Cup distilled white vinegar
1/2 Cup orange juice
2 1/2 Teaspoon salt
2 Teaspoon sugar
1 Half white onion
1 Whole Pineapple, fresh
1 Half white onion
1/4 Cup cilantro, finely chopped
As Needed corn tortillas
As Needed lime wedge, for garnish