Al Pastor Tacos with Pineapple-Jalapeno Salsa

foodnetwork.com

MJ Smith

1 pineapple

½ cup fresh orange juice

2 tablespoons white vinegar

2 teaspoons ground cumin

2 teaspoons kosher salt

1 teaspoon dried Mexican oregano

½ teaspoon smoked paprika

4 cloves garlic

2 chipotle chiles in adobo plus 1 teaspoon adobo sauce

1 sweet onion, half rough chopped and half finely diced

One 3-pound bone-in pork butt (cross-cut shoulder works well)

Canola oil

2 cups low-sodium chicken stock

Warm corn tortillas, for serving

¼ cup chopped fresh cilantro

Pineapple-Jalapeno Salsa, recipe follows

Cotija cheese, crumbled, for serving

2 limes, cut into wedges

subheading: Pineapple-Jalapeno Salsa:

2 cups small-diced pineapple

½ cup small-diced white onion

2 tablespoons finely chopped fresh cilantro

2 tablespoons minced jalapeno (seeds removed)

2 tablespoons fresh lime juice

1 teaspoon kosher salt

1 small red chile, seeded and minced

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