TACOS AL PASTOR GRISWOLD-STYLE
A charitable BY CLAUDIA W. ESBENSHADE, Staff Writer
As a retired research scientist, cooking makes sense to Lancaster resident Don Griswold.
"It's all about experimenting and putting things together," Griswold says.
1 dozen taco shells
1 to 2 pounds pork tenderloin, brined and rinsed
3 poblano and 4 hot Anaheim peppers, chopped
½ bulb garlic cloves, chopped
¼ teaspoon cumin
1 cup white vinegar
1 tablespoon olive oil
1 small can pineapple chunks
1 small onion, chopped
1 cup cilantro, chopped
Salt to taste
Create the marinade by combining the chopped pepper and garlic in a food processor and puree.
Place the puree in a saucepan with the vinegar, cloves and cumin and boil until it becomes a thick paste. Stir to avoid burning. Let cool.
Use a chef's knife and cut long slits down the pork loin, taking care not to cut all the way through. Make the slits about ½ inch apart.
Place the paste into the slits and put all in a gallon plastic bag. Refrigerate overnight.
Prepare the grill with a smoker (Applewood is very nice for this).
Heat a large skillet with the olive oil.
Sear the pork loin on all sides. Place the pineapple on top of the pork loin as you cook it.
After searing, place the meat directly on the grill (Move the skillet to cooler area of the grill). Continue to cook until done. Carve away thin slices as they are done and crispy.
Place the meat in the skillet along with the onion and cilantro. Keep piling up the meat slices and allow them to be exposed to the smoke.
When finished, squeeze the juice of the lime over the meat.
Serve on taco shells with any add-ons you wish: guacamole, sour cream, scallions, tomato, lettuce and fresh cilantro.