TACOS al PASTOR

4lb pork loin sliced several times 3/4 of the way through into 2" sections to absorb marinade. Leave the pork in one piece so it's easy to grill.

brine it in vinegar with a cup of white vinegar and a 1/4 cup of kosher salt and 6-8 cloves of crushed garlic for 2 days.

Drain pork loin, remove garlic cloves.

Rehydrate dried 7 Cascabel and 7 Guajillo chilies. Make a paste of the chilies using white vinegar in a food processor. Add 6-7 cloves of crushed garlic, a 1/4 teaspoon of ground cloves, pinch of nutmeg, 1 tsp of dried oregano and crushed red pepper to tase. Blend all ingredients into paste, add white vinegar for consistency.

Mix loin into the resulting paste, marinate in refrigerator for a day.

Remove rind from at least half a pineapple. Cut pineapples into chunks. Mix pineapple into marinade for another day.

Preheat grill. Sear Pork. Grill pork loin, marinade and all, on low indirect heat turning as required. The corners on the loin should start to brown before cutting up.

Chop grilled pork loin (and grilled pineapples) into tiny pieces. Serve on corn tortillas with fresh diced onion, cilantro, lime and avacado.

Caution: This can be a messy recipe often requiring chlorine to clean up. -