3 chipotle chiles en adobo, plus 4 tablespoons of adobo sauce
3 ½ ounces achiote paste
¼ cup white vinegar
3 garlic cloves
½ teaspoon Mexican oregano
½ teaspoon ground cumin
¼ teaspoon ground black pepper
½ cup vegetable oil
1 ¼ teaspoon kosher salt
3 pounds of thinly sliced pork chops
2 packages Jade, Asian Greens Baby Bok Choy
1 white onion, thickly sliced
1 can sliced pineapple in its own juice, reserve the juice
12 corn tortillas
In a blender, add the chiles en adobo, achiote paste, vinegar, garlic, Mexican oregano, cumin, black pepper, clove, vegetable oil, and salt. Puree the mixture. This will yield about 2 cups of al pastor sauce (marinade).
In a medium mixing bowl, marinate the pork chops with the al pastor sauce. Refrigerate for at least 3 to 4 hours.
Heat the grill, and cook the pork over medium high heat. In a section away from direct heat, grill the baby bok choy, pineapple slices and onion slices.
Chop the pork, pineapple and onion, and baby bok choy into one-inch pieces.
In a large skillet over medium-high heat, add the pork, pineapple, onion, baby bok choy, and the reserved adobo sauce and pineapple juice. Cook for about 5 minutes, stirring occasionally.
Heat the corn tortillas. Fill with the Al Pastor and Baby Bok Choy mixture and top with your favorite salsa.