Servings: 24 tacos

4 pounds boneless, trimmed pork loin, cut in half-inch slices 4 pounds boneless, trimmed pork loin, cut in half-inch slices
 
1 medium white onion, chopped 1 medium white onion, chopped
 
2 ancho and 2 guajillo chiles, toasted, stemmed, and seeded 2 ancho and 2 guajillo chiles, toasted, stemmed, and seeded
 
1 tablespoon puree of chipotle chiles in adobo 1 tablespoon puree of chipotle chiles in adobo
 
6 cloves garlic 6 cloves garlic
 
1-1/2 ounces achiote paste 1-½ ounces achiote paste
 
1/8 cup apple cider vinegar or rice wine vinegar ⅛ cup apple cider vinegar or rice wine vinegar
 
2 teaspoons honey 2 teaspoons honey
 
1/4 cup chopped fresh cilantro ¼ cup chopped fresh cilantro
 
1 tablespoon vegetable oil 1 tablespoon vegetable oil
 
4 whole cloves 4 whole cloves
 
1/4 cup water ¼ cup water
 
1 teaspoon salt 1 teaspoon salt
 
1/2 teaspoon freshly ground black pepper ½ teaspoon freshly ground black pepper
 
1 fresh ripe pineapple, peeled, cored, and cut lengthwise into half-inch-thick slices, then lightly brushed with vegetable oil 1 fresh ripe pineapple, peeled, cored, and cut lengthwise into half-inch-thick slices, then lightly brushed with vegetable oil

Corn Tortillas
Arrange slices of pork on a cutting board or smooth countertop between layers of plastic wrap. Using a meat-tenderizing mallet or a rolling pin, flatten the slices to form sheets about a ¼-inch thick.
Place onion, chiles, garlic, achiote, vinegar, honey, cilantro, oil, cloves, water, salt, and pepper in a blender and puree until smooth.
Spread the puree evenly over the sheets of pork and marinate in refrigerator for 1 to 3 hours. Remove from refrigerator ½ hour before cooking.
Preheat a charcoal or gas grill or oven broiler to produce a medium-high heat.
Place pineapple slices on grill alongside the marinated pork. Cook 3 to 4 minutes on one side and turn over. Continue cooking until slightly charred and cooked through.
Remove from heat, cover and allow to rest for 5 to 10 minutes. Cut pork in quarter-inch strips. Pineapple may be sliced small as well or served in large slices.
Arrange pork on soft corn tortillas and top with pineapple.