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Take a trip south of the border with our tacos al pastor; pairs perfectly with our Gnarly Head Cabernet Sauvignon.
YIELD: 6-8 SERVINGS
Starting at the tail end, slice the pork on a sharp bias into ¼-inch thick pieces. Add enough water to cover the chiles and boil them until soft. Once soft, drain them. In a blender, combine the chiles, onion, pineapple juice, vinegar, garlic, cumin, oregano, chipotle, and salt then blend until smooth. Combine pork and sauce. Cover and refrigerate for 1-4 hours.
Preheat gas or charcoal grill. Cook port for 30-45 seconds per side and transfer to a warm platter. Serve with warm tortillas, avocado, radish, cilantro, and limes.
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© 2020 GNARLY HEAD WINES, MANTECA AND NAPA, CA