Makes enough for 4-6lbs of Crossover Pork Blends meat.

​

INGREDIENTS

• 1 large white onion, halved cross wise.

• ½ cup fresh orange juice

• ¼ cup distilled white vinegar

• ¼ cup guajillo chile powder

• 3 garlic cloves, halved

• 2 tsp coarse kosher salt

• 1 tsp dried Mexican oregano (use Italian oregano if you can’t find Mexican)

• 1 large canned chipotle chille in adobo plus 1 tsp adobo from the can

​

INSTRUCTIONS

 

Make the sauce:​

1) Juice the orange and place juice in a blender.

​

2) Coarsely chop ½ of the onion and add to the blender.

​

3) Add the rest of the ingredients above to the blender and puree very well.

 

4) Brown the Crossover Pork Blends up in a pan (I like cast iron) over medium/high heat. Use a little oil if you think the meat will stick to your pan. I don’t find I have an excess of fat in the pan, if you do, you can drain some off.

 

5) Add ¼-1/3 cup of the sauce to the pan for each pound of meat along with 1 cup of water for each pound of meat. Scrape up any bits from the bottom of the pan.

 

6) Turn the flame down to a slow simmer and allow to simmer until almost all of the liquid has evaporated.

​

While the meat is simmering:

​

7) Peel and core 1 pineapple. Cut into ½ inch slices.

​

8) Slice the remaining ½ of the onion into ¼ inch slices.

​

9) Wash cilantro and pull the leaves off the stems.

​

10) Grill the onion and pineapple to get a little char on them. Then chop into ¼” dice.

​

11) Heat corn tortillas on the grill, but make sure they are still pliable. Keep warm.

 

You will need a nice smoky salsa and some lime wedges for serving.

 

 

The Build:

​

Take a tortilla, place the warm meat in the tortilla, top with some salsa, grilled onion, and pineapple. Garnish with queso fresco and cilantro leaves and serve with a lime wedge on the side.