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www.PassionforPork.com
Sunterra Market, locations across Alberta
3 Tbsp (45 mL) chili powder
1 Tbsp (15 mL) paprika
2 tsp (10 mL) garlic powder
2 tsp (10 mL) ground cumin
2 tsp (10 mL) white wine vinegar
2 tsp (10 mL) canola or olive oil
2 tsp (10 mL) fresh lemon juice
½ tsp (2 mL) freshly cracked black pepper
Salt, to taste
1 yellow onion, sliced
2.5 lb (1.2 kg) Sunterra Farms pork collar butt, thinly sliced across grain
Canola oil
¼ pineapple, peeled, cored and sliced into rings
In a large bowl, combine seasoning spice ingredients and sliced onion and toss with sliced pork collar. Once all the slices are evenly coated, marinate in refrigerator for 3-4 hours or overnight.
If using a vertical spit, skewer the pork and cook as you would on a shawarma; otherwise, heat oil in a large cast iron skillet and fry the pork in small batches until charred and cooked through. Once cooked, slice into bite-sized pieces.
Wipe the skillet and add a teaspoon of oil, then cook the pineapple slices until lightly caramelized. Once cooked, slice and mix with the cooked pork.
To serve, lightly toast the tortillas, a few seconds each side. Top each tortilla with 2 oz pork and a spoonful each of chopped onions, salsa, jalapeños and cilantro. Serve 1-3 tortillas per person with a lime wedge on the side.