Marinated And Grilled Pork Tacos (Puerco Adobabo) - cooking recipe

Ingredients

1 ripe pineapple, pared, 1 c of it coarsely chopped, the remainder in big slabs
10 garlic cloves
1 pinch ground cloves
1 1/4 teaspoons ground cumin
2 teaspoons kosher salt
3 guajillo chilies, toasted, seeded and torn into pieces (pasilla chiles can be substituted)
2 ancho chilies, toasted, seeded and torn
1/2 cup distilled white vinegar
3 1/2 - 4 lbs pork shoulder, trimmed of excess fat and cut crosswise into 1/2-inch thick steaks
1 small corn tortillas or 1 small flour tortilla
minced white onion
chopped fresh cilantro
chopped tomatoes or pico de gallo
lime wedge

Preparation

In a food processor combine the 1 c chopped pineapple, garlic cumin salt chiles and vinegar; process until smooth.
Transfer to a bowl or ziploc, add pork turning to coat all the meat.
Refrigerate for NO MORE THAN 2 hours. Gets mooshy if left longer than that.
Preheat grill to hot.
Discard marinade.
Place half of the meat in a single layer on the grill and cook, without moving for about 5 minute.
Transfer cooked meat to baking pan and repeat with remaining meat.
While meat cooks, arrange pineapple slices around meat and cook on each side until fruit has nice grill marks and is slightly caramelized, 5-6 minute per side.
Allow meat to rest at least 5 minute before slicing into thin slices against the grain.
Chop grilled pineapple into small bits.
Pour any juices from meat and pineapple over meat.
Serve with listed condiments wrapped in warm tortillas.