Name: Pork Kebabs al Pastor
Cook time: 1 hr
Total time: 1 1/4 hr
Yield: Makes 6 servings
Ingredients: 3 dried chiles de árbol, wiped clean; 1 cup chopped fresh pineapple; 1/2 cup distilled white vinegar; 2 tablespoons vegetable oil; 2 large garlic cloves, smashed; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1 pound tomatoes (4 medium), halved; 1 small white onion (6 to 8 ounces), quartered; 3 tablespoons water; 1/4 cup chopped cilantro; 2 pounds boneless pork shoulder, cut into 1 1/2-inch chunks; 1 large white onion, cut into 1 1/2-inch pieces; 3 cups (1-inch) chunks fresh pineapple; 16 (6-inch) corn tortillas; Equipment: 12 (12-inch) wooden skewers, soaked in water 30 minutes; Accompaniments: fresh cilantro; lime wedges; thinly sliced radishes

Pork Kebabs al PastorRomulo Yanes

A popular taco filling in Mexico, pork al pastor is usually cooked in a huge slab on a vertical rotisserie (like Middle Eastern shawarma) and sliced off to order, so that the outside bits are crisp and golden and the inside is juicy and tender. Cooks often stick an onion or a pineapple on top of the rotisserie so that its juices drip down over the well-seasoned meat. Pineapple takes a more central role in this grilled version: The puréed fruit sweetens the basting sauce, while chunks of it join the pork and onion on the skewers. A homemade salsa and an array of accompaniments invite guests to get in on the action.

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