INGREDIENTS

INSTRUCTIONS

(Shepherd-style tacos with pork and pineapple).
To prepare and cook kebabs: Scrub, peel and core pineapple; cut into 8
lengthwise sections. Cut each section crosswise into 1/2-inch-thick slices
to obtain pieces that are about 1 1/2 inches wide and high and 1/2-inch
thick. Work over large bowl to catch juices. You should have about 1/2 cup
juice; set aside. Set pineapple aside; save peelings. Cut onion into 1
1/2-inch pieces; separate into layers. Cut pork into pieces 1 1/2 inches
square and 1/2-inch thick. Transfer pork to bowl with reserved pineapple
juice. Stir in chili powder, salt, pepper, cumin, garlic and vinegar. Add a
few pieces pineapple rind. Let pork marinate 30 minutes. Preheat grill to
high. Skewer pork squares on wooden or metal skewers, alternating with
pieces of pineapple and onion. Grill pork until well done, 10 to 12 minutes
total, turning to ensure even cooking. Transfer meat to platter. To
assemble tacos: Warm tortillas on grill until soft and pliable, about 10
seconds per side. Place cabbage in a serving bowl. Combine onion and
cilantro in another serving bowl; toss to mix. To serve, have each diner
un-skewer the meat in a tortilla. (Use the tortilla as a pot holder.)
Garnish with cabbage, onion, cilantro and salsa; roll tortilla into a
compact cylinder for eating. Yield: 8 to 10 servings.
Recipe Source: St. Louis Post-Dispatch - 10-05-1998 By Steven Raichlen
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

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