These pineapple and pork tacos are the original fusion food—a cross between Middle Eastern shawarma and the guajillo-rubbed grilled pork served by Mexican street vendors. The pork needs to marinate four hours.

1 large white onion halved.

1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds.

1/2 cup fresh orange juice.

1/8 cup distilled white vinegar 

1/4 cup TK al pastor rub

3 garlic cloves, halved

4-6-pound boneless pork loin, cut into 1/2-inch slices

1/4 cup chopped fresh cilantro

Corn tortillas salsa lime wedges for serving

Coarsely chop 1 onion half and 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and TK al pastor rub; puree marinade until smooth.

Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.

Prepare Grill or smoker to 250 degrees and start stacking. Large pineapple chunk on the bottom and thinly sliced pineapple in between every 10 slices of pork and a large chunk of pineapple on top. Run the smoker/grill at 250 until your internal temperature of the protein is 10 deg from completion. Then turn up your grill/smoker to 400-450 to finish to desired temp.   

Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. to add to your tacos, along with your favorite salsa. 

Grill tortillas until warm and slightly charred, about 10 seconds per side. Serve pork-pineapple mixture with onion-cilantro relish, salsa, and lime wedges.

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