Adobo Pork Tacos with Grilled Pineapple Taco Filling

4 pounds boneless, trimmed pork loin, cut in half-inch slices
1 medium white onion, chopped
2 ancho and 2 guajillo chiles, toasted, stemmed and seeded
1 tablespoon puree of chipotle chile in adobo
6 cloves garlic
1 1/2 ounces achiote paste
1/8 cup apple cider vinegar or rice wine vinegar
2 teaspoons honey
1/4 cup chopped fresh cilantro
1 tablespoon vegetable oil
4 cloves
1/4 cup water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 fresh ripe pineapple, peeled, cored, and cut lengthwise
    in 1/2-inch thick slices, then lightly brushed with vegetable oil
Corn tortillas for tacos

Arrange slices of pork on a cutting board or smooth countertop between layers of plastic wrap. Using a meat-tenderizing mallet or a rolling pin, flatten the slices to form sheets about a quarter inch thick.

Place chiles, onion, garlic, achiote, vinegar, honey, cilantro, oil, water, cloves, salt and pepper in a blender and puree until smooth. Spread mixture evenly over the sheets of pork and marinate in refrigerator for 1 to 3 hours. Remove from refrigerator 1/2 hour before cooking.

Heat a charcoal or gas grill or oven broiler to produce a medium-high heat.

Place pineapple slices on grill alongside the marinated pork. Cook about 3 to 4 minutes on one side and turn over. Continue cooking until slightly charred and cooked through.

Remove from heat, cover and allow to rest for 5 to 10 minutes. Cut pork in quarter-inch strips. Garnish: pineapple may be sliced small as well or served in large slices.

Arrange on soft corn tortillas and top with garnishes.

Serve with refried beans, Mexican rice and an assortment of condiments such as roasted jalapeno chiles, salsa, Mexican cheese, avocados, grilled onions, lime and toasted oregano.

Enough filling for 24 tacos.