Grilled Pork and Pineapple Soft Tacos

Steps

1. In a large bowl, toss the pork with the garlic, chili powder, salt, pepper and cumin. Let stand for 5 minutes. Thinly slice half of the onion, add it to the bowl with the vinegar and any reserved pineapple juice and toss with the pork. Marinate for 1 hour at room temperature (or slightly longer in the refrigerator). If chilled, bring to room temperature before grilling.

2. Preheat the grill or broiler. Thread pork and pineapple chunks alternately onto 8 skewers. Discard the marinade. Grill the kebobs or broil 4-inches from heat for 2 minutes per side. (8 minutes total), or until the pork is no longer pink in the center. Transfer to a platter.

3. While the pork is cooking, finely chop the remaining half of the onion. Place onions, cabbage, cilantro and salsa into individual serving bowls. Place all of the tortillas in a paper towel that has been sprinkles with a few tablespoons of water. Heat on half-heat for about 2½ minutes in the microwave. See Notes below if you'd like to deep-fry the tortillas instead. Keep wrapped and place in basket. Serve tacos immediately with fixings.