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1
Prepare the pork and marinade: place the pork in a nonreactive baking pan.
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2
Place the chile powder, vinegar, orange juice, garlic, salt, black pepper, oregano, cumin and cinnamon in a blender and blend until smooth.
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3
Pour the marinade over the pork, turning the pieces to coat well.
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4
Let the pork marinate, covered, in the refrigerator for 1 to 4 hours.
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5
Grill the vegetables: set up the grill for direct grilling and preheat it to high.
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6
When ready to grill, brush and oil the grill grate.
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7
Place the poblano peppers and bell peppers on the grate and grill until darkly browned on all sides, turning with tongs, about 15 minutes.
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8
Transfer the grilled peppers to a cutting board and let them cool.
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9
Meanwhile, grill the onion wedges and scallions until browned, 2 to 4 minutes per side, turning with tongs.
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10
When the peppers are cool, stem and seed them.
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11
Cut the peppers and onions into thin (1/2-inch) strips.
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12
Cut the scallions into 2-inch pieces.
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13
The vegetables can be grilled up to 30 minutes ahead.
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14
If grilling ahead on a charcoal grill, you may need to add fresh coals.
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15
Just before serving, heat the skillet in a 400F oven for 10 minutes.
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16
(Or preheat the skillet on the grill.)
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17
Warm the tortillas (10 to 15 seconds per side), and place in a cloth-lined basket.
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18
Place the salsa, sour cream and cilantro in separate small bowls with serving spoons.
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19
Just before serving, drain the pork slices well.
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20
Arrange on the hot grate and grill them until browned and cooked through, 2 minutes per side.
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21
Transfer the grilled pork to a cutting board and cut it into thin strips.
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22
You can serve the fajita ingredients hot off the grill.
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23
Or, for the sizzling platter effect, arrange the slivered pork and the vegetables in the preheated skillet and place the skillet on a trivet.
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24
Use tongs to load up the tortillas with sliced pork and grilled veggies.
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25
Top the fajitas with salsa, sour cream and cilantro, and serve with lime wedges for squeezing.
