Hanging onto summer just a bit with this one — but actually grilling all year is also a thing!
Cook Time: 30mins

Ingredients: Seasoning Paste

• 1/4 c. extra-virgin olive oil
• 1 tbsp. coriander seeds
• 1 tbsp. cumin seeds
• 1 tsp. dried oregano
• 1 tsp. black peppercorns
• 1 tsp. mustard seeds
• 5 allspice berries
• 4 cloves of garlic
• 1/3 c. orange juice
• 2 tbsp. apple cider vinegar
• 1 tsp. kosher salt

Ingredients: Pork Marinade

• 1 tbsp. extra-virgin olive oil, plus more for grill
• 3 dried guajillo chilis, seeds removed
• 3 dried chiles de arbol, seeds removed
• 1/3 c. pineapple juice
• 1/4 c. seasoning paste
• 2 tbsp. apple cider vinegar
• 3 cloves garlic
• 2 tbsp. packed brown sugar
• 2 tsp. kosher salt
• 1 tsp. ground cinnamon
• 1/2 tsp. freshly ground black pepper
• 2 lb. boneless pork shoulder, sliced 1/2″ thick

Ingredients: Serving

• 1 pineapple, cored and cut into rings- can use canned rings and grill those
• 1 red onion, cut into rings
• 12 corn tortillas
• Freshly chopped cilantro
• Lime wedges

Instructions

1. Make achiote paste — In a small skillet over medium heat, heat oil. Add, coriander, cumin, oregano, peppercorns, mustard seeds, and allspice berries and toast until fragrant, 1 minute. In a food processor or blender, add toasted seeds, garlic, orange juice, vinegar, and salt. Blend until it turns into a mostly smooth paste, scraping down sides as needed.
2. Make tacos — In a small skillet over medium heat, heat oil. Add chilis and toast until slightly charred and fragrant, 1 minute. In a food processor or blender, add toasted chilis, pineapple juice, seasoning paste, vinegar, garlic, brown sugar, salt, cinnamon, and pepper. Blend until fully combined. 
3. Place pork in a large bowl and pour marinade over. Cover and refrigerate for 4 hours and up to overnight. 
4. Preheat grill to medium-high and brush with oil. Grill pork until slightly charred and cooked through, 6 minutes per side. Let rest on a cutting board for 5 minutes then cut into 1″ pieces. 
5. Add pineapple and onions to grill and cook until slightly charred and onion is softened, 3 minutes per side. Break pineapple rings into large pieces.
6. Add tortillas to grill and cook until warmed, 1 minute per side.
7. On warmed tortillas, add pork, pineapple, onions, and cilantro.

Serve with lime wedges and enjoy!