Ingredients (for the pork):
2 lbs pork shoulder, cut into thin slices
1/2 cup of pineapple juice
1/2 cup of orange juice
1/4 cup of white vinegar
2 cloves of garlic, minced
1 teaspoon of dried oregano
1 teaspoon of ground cumin
1 teaspoon of ground black pepper
Salt to taste
Ingerdients (for the salsa & Garnish):
1/2 cup of diced pineapple
1/2 cup of diced onion
1/2 cup of diced tomato
1/4 cup of diced jalapeno
1/4 cup of chopped cilantro
Juice of 1 lime
Lime wedges
Salt to taste
Corn Tortillas
Instructions:
In a large bowl, mix together the pineapple juice, orange juice, vinegar, garlic, oregano, cumin, black pepper, and salt.
Add the pork and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
Preheat a grill or a grill pan over medium-high heat. Grill the pork for about 5 minutes per side, or until cooked through.
In a separate bowl, mix together the pineapple, onion, tomato, jalapeno, cilantro, lime juice, and salt.
Serve the pork in warm corn tortillas, topped with the salsa, diced pineapple, diced onion, diced cilantro, and lime wedges.
