Mince chipotle chile. Combine chipotle and oil in a small bowl; rub evenly over pork. Combine oregano and the next 4 ingredients (through black pepper). Sprinkle spice mixture evenly over pork, and let stand for 30 minutes. Place the pork on grill rack coated with cooking spray, and grill for 6 minutes on each side or until a thermometer registers 145°. Remove pork from grill; let stand 5 minutes. Coarsely chop pork; keep warm.
To prepare salsa, place pineapple on a grill rack coated with cooking spray; grill for 5 minutes on each side. Coarsely chop pineapple, and place in a medium bowl. Add cilantro and next 4 ingredients (through jalapeño); toss to combine.
Warm the tortillas according to package directions. Place 2 tortillas on each of 4 plates, and divide pork evenly among tortillas. Top each taco with about 3 tablespoons salsa. Serve with lime wedges.
For the salsa, I had plenty of canned pineapple tidbits, no fresh. I drained a can in a strainer for an hour or more, heated a cast iron skillet on high, added a touch of oil and "grilled" the pineapple that way. It worked VERY well. And I served the cilantro separately because I can't stand it but husband enjoys it. Used flour tortillas as someone suggested. Very good, and I will make again.
These were good but I agree with the comments that the juice from the pineapple pretty much macerates the tortillas. I only used 1/4 of a large jalapeno and it was plenty flavorful for my family. Not sure I'd make these again because we have other CL soft taco recipes we like better.
We enjoyed this recipe, but the corn tortillas didn't hold up well to all the liquid the pineapple produces. They fell apart while eating and we ate immediately after assembly at table. Maybe with flour tortillas it would be 4 stars. The flavor was good, but I would prefer the pork more spicy or more chipotle. We would give it another try with some changes.
Excellent. Prepped pork a couple hours prior to grilling, coated with rub, rolled in plastic wrap (like a log) and put in fridge. Made salsa to recipe except (using a tip from CL's pineapple salsa in the June 2011 issue) brushed the cored pineapple slices with a blend of 1tbs oil & 1tbs honey and grilled in advance so they'd have time to cool. Served CL's baked black beans with chorizo as side.
My family really liked this meal. I thought the pork was ok but the salsa gave it the kick. I think next time I'll just cook the pork and put the salsa on top. Less expensive and still great taste. Also, it was surprisingly filling. I was a little worried we wouldn't be able to stick to the serving size/calorie budget. No need to worry!
I was a bit disappointed in this, though I will say I didn't follow the recipe to a T. I mixed all of the pork ingredients together and made more of a paste. Since I don't have a grill, I chopped the loin in pieces and then tossed with the paste and let sit for about 30 min. It was quite spicy--my husband was actually sweating eating it!--but didn't have as much flavor as I thought it would. The salsa was just "ok"--again, I don't have a grill, so just heated it in a pan. I think grilled pineapple would have tasted a bit better. Perhaps I was doomed to begin with as I was envisioning this to taste like the tacos al pastor at my fave Tex Mex joint back home in Texas.
My husband and I truly enjoyed this! The pork was SO tender, and the pineapples were so juicy, and paired excellent with the smoky chipotle flavor of the pork. I will DEFINITELY make this again!! The only thing I will do differently is make more salsa!! It disappeared too fast! I also used flour tortillas, but only because I forgot to get the corn tortillas at the store. Flour was delicious!!
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