Cooking
Instructions

1. Prepare the marinade. In a large skillet over medium-high heat, roast the chiles for 2-3 minutes. Remove and place in a small bowl. Cover with ½ cup hot water and set aside.
2. Add 1 Tbsp. of oil to skillet and add garlic, oregano, cumin. Cook for 30 seconds over medium heat then add the rest of the ingredients for the marinade. Cook for 1 minute, stirring often. Remove sauce from heat and place in the container of blender. Add soaked Guajillo Chiles and soaking water. Cover and blend until completely smooth, about 1 minute, scraping down sides if needed. Set aside to cool.
3. Using a large sharp knife, thinly slice pork to ¼” thickness. Place pork in a bowl and toss with marinade. Cover and refrigerate overnight or for at least 6 hours.
4. Remove the pork from the marinade and grill until lightly charred and cooked through, about 2-3 minutes.* Transfer meat to cutting board, cover with foil for 5 minutes.
5. Meanwhile, grill pineapple slices until slightly charred. Coarsely chop the pork and the pineapple and mix together. Taste and season with salt.
6. Prepare the pickled red onions. In a small bowl, combine the onions and vinegar and set aside.
7. Heat tortillas on the grill, about 30 seconds on each side and wrap in a kitchen towel to keep warm. Fill tortillas with pork and pineapple, some pickled red onions and cilantro leaves. Serve salsa verde and limes on the side.
   *USDA recommends cooking pork to a minimum internal temperature of 145°F.