One 3½-ounce package achiote marinade (offered at Mexican markets)
3 canned chipotle chiles in adobo sauce, plus 4 tablespoons canning sauce
¼ cup vegetable oil, plus much more for brushing the onion and pineapple
1½ pounds thinly sliced pork shoulder (¼-inch slices are perfect)
1 medium red onion, sliced into ¼-inch models
¼ of the medium pineapple, sliced into ¼-inch models
20 corn tortillas, warmed
1½ cups salsa
Directions
1. Inside a blender, combine the achiote using the chipotle chiles, sauce, oil and ¾ cup water and blend until smooth. Utilizing a third from the marinade, smear about 1 tablespoon over each side of every slice from the meat. Refrigerate the rest of the marinade to make use of on other meat or on fish. Transfer the meat for an airtight container and refrigerate for one hour.
2. Prepare one for reds from the grill for direct grilling over medium-high temperature and something side from the grill for indirect cooking over medium-low heat.
3. Brush the onion slices with oil and sprinkle with salt. Grill the onions around the hot side from the grill until well browned, a couple of minutes per side. Transfer the onions towards the awesome side from the grill to complete softening them.
4. Brush the pineapple slices with oil. Grill the pineapple around the hot side from the grill until warmed through and grill marks appear, a couple of minutes per side. Transfer the pineapple towards the awesome side from the grill.
5. Grill the pork within the hot side from the grill, turning once, until slightly charred and cooked through, a couple of minutes per side. Transfer the meat, onions and pineapple to some cutting board and chop into small pieces. Season with salt. Transfer to some serving dish and serve immediately using the tortillas and salsa.
