-
1
In a medium saucepan, heat the 1 tablespoon of oil.
-
2
Add the garlic and cook over moderately high heat, turning occasionally, until lightly browned, about 1 minute.
-
3
Stir in the oregano, cumin, pepper and cloves and cook until fragrant, about 1 minute.
-
4
Add the chiles and cook, stirring, until blistered in spots, about 30 seconds.
-
5
Add the pineapple juice, vinegar and achiote paste and bring to a boil.
-
6
Remove from the heat and let stand for 5 minutes.
-
7
Transfer the chile mixture to a blender and puree until smooth.
-
8
Season with salt.
-
9
Scrape the marinade into a large, sturdy plastic bag.
-
10
Add the pork and turn to coat.
-
11
Set the bag in a small baking dish and refrigerate overnight.
-
12
Light a grill or preheat a grill pan.
-
13
Brush the pineapple and onion with oil.
-
14
Grill over high heat, turning once, until lightly charred and softened, 3 to 5 minutes.
-
15
Transfer to a carving board and tent with foil.
-
16
Remove the pork from the marinade.
-
17
Grill over high heat until lightly charred and just cooked through, 2 to 4 minutes.
-
18
Transfer to the carving board and let rest for 5 minutes.
-
19
Cut the pineapple, onion and pork into thin strips and transfer to a bowl.
-
20
Season with salt.
-
21
Serve with corn tortillas, chopped cilantro and lime wedges.
