Tacos al Pastor

We combine tender broiled pork, spicy chilies and the subtle smokiness of charred pineapple in this take on tacos al pastor. The dish is from Mexico but has Levantine roots, stemming from the 19th century when Lebanese immigrants arrived, bringing their tradition of vertical spits for roasting lamb shawarma. Not finding much lamb, cooks switched to pork and instead of sandwiching the meat in flatbread, they used tortillas. Subsequent generations added pineapple and dried chilies. For everyday ease, we use pork tenderloin that has been pounded, briefly marinated and broiled. Chopped pineapple, also broiled, and fresh finely chopped white onion completes the tacos. For some extra color and crunch, offer finely shredded red cabbage for sprinkling. To simplify prep, you can buy fresh pineapple that has already been peeled, cored and sliced.