Grilled Pineapple Pork Tacos

1. Toast Chiles

Toast the ancho and pasilla chiles in a large saucepan over medium-high heat until aromatic, pliable, and lightly browned in spots, about 5 minutes. This enhances the flavor of the chiles.

2. Soak Chiles

Add the chicken stock to the pan with the toasted chiles and bring to an immediate boil. Pour the contents into a small bowl and cover loosely to let them soak.

3. Cook Spices

Wipe out the saucepan and add the vegetable oil, cumin, oregano, and achiote. Cook over medium heat for about 30 seconds until aromatic but not browned.

4. Add Chipotle and Adobo

Add the chipotle chile and adobo sauce, cooking for another 30 seconds.

5. Add Vinegar, Salt, and Sugar

Add the distilled white vinegar, kosher salt, and sugar, then remove from heat.

6. Blend Marinade

Transfer the mixture to a blender along with the garlic and soaked chiles with their liquid. Blend until smooth.

7. Slice and Pound Pork

Slice the pork roast as thinly as possible. If difficult, freeze for about 15 minutes to firm it up. Place slices in a zipper-lock bag and pound until less than 1/4-inch thick.

8. Marinate Pork

Toss the pounded meat with the marinade in a large bowl, ensuring every piece is well coated.

9. Layer Pork and Bacon

Line a disposable aluminum loaf pan with the sliced bacon, then layer the marinated pork inside. Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 36 hours.

10. Cook Pork (Indoor)

For indoor cooking, preheat oven to 275°F. Place the uncovered loaf pan on a foil-lined baking sheet. Cook until tender, about 4 hours, then cool and refrigerate for at least 2 hours.

11. Cook Pork (Outdoor)

For outdoor cooking, preheat grill and place the loaf pan over the cooler side. Cover and cook until the center registers 180 to 190°F. Cool and refrigerate.

12. Roast Pineapple

Preheat oven to 350°F. Remove the meat from the loaf pan, scrape off excess fat, and slice thinly. Brush pineapple quarters with reserved fat and roast on a rimmed baking sheet lined with aluminum foil until tender, about 25 minutes.

13. Crisp Meat

Heat a cast iron or non-stick skillet over medium-high heat. Crisp the sliced meat with some of the fat, browning in spots for about 10 minutes.

14. Serve Tacos

Chop the roasted pineapple and serve it alongside the crispy pork, warm corn tortillas, finely diced onion, minced cilantro, salsa verde, and lime wedges.