Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style
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Love of \u003ca href=\"https://en.wikipedia.org/wiki/Al_pastor\">al pastor\u003c/a>, and love of pork (and let’s just get to this up front: I’m in no way saying this is the authentic Mexican way of making al pastor, but it’s a pretty darn good rendition). But back to my point. You’ll need to plan ahead, the marinade takes some time, but it makes a double batch that you can freeze so the next time you make it, it won’t take you so long. But I think it’s worth it. \u003c/p>\n\u003cp>I fell in love with al pastor tacos the first time I visited \u003ca href=\"http://www.sayulita.com/\">Sayulita\u003c/a>, a little surfer beach town north of Puerto Vallarta on the Pacific coast of Mexico. There, a popular street stand called \u003ca href=\"https://www.yelp.com/biz/tacos-el-ivan-sayulita\">Tacos El Ivan\u003c/a> draws locals, ex-pats, and tourists who line up for the succulent fire-roasted, marinated meat on a spit topped with fiery homemade salsa and fresh pineapple. \u003c/p>\n\u003cp>I can’t recreate that memorable moment on a dusty street in Mexico, balancing many tacos on a plastic plate with a cold but sweaty Tecate, but I can try to come close! Get started the night before, readying the meat, and the tacos will come together in a snap the day you make them. Serve these on small, warm corn tortillas or tuck the meat and pineapple mixture into iceberg lettuce cups for a carb-free “taco.”\u003c/p>\n\u003cfigure id=\"attachment_118320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish.jpg\" alt=\"Grilled Pork Tacos, Al Pastor Style\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Pork Tacos, Al Pastor Style \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Pork Tacos, Al Pastor Style\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Al Pastor Marinade\u003c/em>\u003c/strong>\n\u003cli>6 ancho chiles (2 1/2 to 3 ounces), wiped clean, seeds and stems discarded\u003c/li>\n\u003cli>1 1/4 cups chicken broth\u003c/li>\n\u003cli>1/2 cup water\u003c/li>\n\u003cli>1/4 cup white vinegar\u003c/li>\n\u003cli>2 tbsp vegetable oil\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>3 cloves garlic, minced\u003c/li>\n\u003cli>1 tbsp achiote paste\u003c/li>\n\u003cli>2 tsp ground cumin\u003c/li>\n\u003cli>2 tsp Mexican oregano\u003c/li>\n\u003cli>2 tsp kosher salt\u003c/li>\n\u003cli>1/3 cup orange juice\u003c/li>\n\u003cli>1 chipotle chile in adobo, plus 1 tbsp adobo sauce\u003c/li>\n\u003cli>1 tbsp brown sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 lbs boneless pork butt roast\u003c/li>\n\u003cli>4 slices fresh pineapple, core removed, or 1 1/2 cups fresh pineapple chunks\u003c/li>\n\u003cli>1/2 small red onion, finely chopped\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1 small jalapeno, seeded and minced (optional)\u003c/li>\n\u003cli>Juice of 1 lime, plus more for serving\u003c/li>\n\u003cli>Corn tortillas, warmed\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles.jpg\" alt=\"Ancho chiles, wiped clean, seeds and stems discarded.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ancho chiles, wiped clean, seeds and stems discarded. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>You’ll need to marinate the pork overnight, so plan ahead! To make the marinade: In a large skillet (with a lid) over medium heat, toast the chiles until fragrant and toasted, turning often, about 5 minutes. Add the broth, water, and vinegar, and bring to a boil over high heat. Turn off the heat, cover, and let side for 10 minutes to soften. Transfer the contents to a blender.\u003c/li>\n\u003cfigure id=\"attachment_118359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan.jpg\" alt=\"In a large skillet (with a lid) over medium heat, toast the chiles until fragrant and toasted, turning often, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large skillet (with a lid) over medium heat, toast the chiles until fragrant and toasted, turning often, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles1.jpg\" alt=\"Add the broth, water, and vinegar, and bring to a boil over high heat. Turn off the heat, cover, and let side for 10 minutes to soften.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the broth, water, and vinegar, and bring to a boil over high heat. Turn off the heat, cover, and let side for 10 minutes to soften. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender.jpg\" alt=\"Transfer the contents to a blender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the contents to a blender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the oil to the skillet and heat the oil over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 8 minutes. Add the garlic, achiote paste, cumin, oregano, and salt, stir to combine, then add the orange juice, chipotle chile, adobo sauce, and sugar. Stir until well combined, then scrape into the blender. Blend until the mixture is mostly smooth. If the mixture seems too thick add a little more broth or water until it has a sauce-like consistency. Pour half of the mixture into a large bowl and set aside to cool completely. (I make a double batch because this is such a pain to make, so freeze the other half in an airtight container for up to 3 months and pull it out next time you crave al pastor.)\u003c/li>\n\u003cfigure id=\"attachment_118379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-onions.jpg\" alt=\"Add the oil to the skillet and heat the oil over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 8 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the oil to the skillet and heat the oil over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-spices.jpg\" alt=\"Add the garlic, achiote paste, cumin, oregano, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the garlic, achiote paste, cumin, oregano, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-add-liquids.jpg\" alt=\"Stir to combine, then add the orange juice, chipotle chile, adobo sauce, and sugar. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine, then add the orange juice, chipotle chile, adobo sauce, and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-blender.jpg\" alt=\"Stir until well combined, then scrape into the blender. Blend until the mixture is mostly smooth. If the mixture seems too thick add a little more broth or water until it has a sauce-like consistency. Pour half of the mixture into a large bowl and set aside to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir until well combined, then scrape into the blender. Blend until the mixture is mostly smooth. If the mixture seems too thick add a little more broth or water until it has a sauce-like consistency. Pour half of the mixture into a large bowl and set aside to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the sauce is cooling, put the pork roast into the freezer for about 30 minutes; partially frozen meat is easier to cut but you don’t want it rock hard or it will become too difficult to slice. Cut the pork into thin, 1/2-inch thick steaks and add to the bowl of marinade. Cover and refrigerate overnight, or up to 24 hours.\u003c/li>\n\u003cfigure id=\"attachment_118363\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-meat1.jpg\" alt=\"Cut the pork into thin, 1/2-inch thick steaks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118363\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the pork into thin, 1/2-inch thick steaks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118388\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce.jpg\" alt=\"Add pork to the bowl of marinade and coat meat thoroughly. Cover and refrigerate overnight, or up to 24 hours.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add pork to the bowl of marinade and coat meat thoroughly. Cover and refrigerate overnight, or up to 24 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to make the tacos, set up a gas or charcoal grill for indirect medium-high heat. Using a perforated grill pan, grill the pineapple over direct heat until charred, about 7 minutes. Chop the pineapple and toss with the red onion, cilantro, jalapeno if using, and lime juice and set aside.\u003c/li>\n\u003cfigure id=\"attachment_118391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-pineapple-grilled.jpg\" alt=\"Using a perforated grill pan, grill the pineapple over direct heat until charred, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a perforated grill pan, grill the pineapple over direct heat until charred, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-pineapple-chopped.jpg\" alt=\"Chop the pineapple.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the pineapple. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tossed-salsa.jpg\" alt=\"Toss pineapple with the red onion, cilantro, jalapeno if using, and lime juice and set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss pineapple with the red onion, cilantro, jalapeno if using, and lime juice and set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Reduce the heat on the grill to low. Remove the pork from the marinade, scraping off most of the marinade, and grill until it begins to char and caramelize, turning once, about 10 to 15 minutes. When the pork is nicely grill-marked on both sides, transfer it to a small baking sheet set over the unheated side of the grill and continue to cook slowly, about 5 to 10 minutes longer. Transfer to a cutting board, cover loosely with foil and let rest for 10 minutes. Chop the pork across the grain into thin slices.\u003c/li>\n\u003cfigure id=\"attachment_118399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-prep.jpg\" alt=\"Remove the pork from the marinade, scraping off most of the marinade.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the pork from the marinade, scraping off most of the marinade. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-grill.jpg\" alt=\"Grill until it begins to char and caramelize, turning once, about 10 to 15 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118401\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill until it begins to char and caramelize, turning once, about 10 to 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan.jpg\" alt=\"When the pork is nicely grill-marked on both sides, transfer it to a small baking sheet set over the unheated side of the grill and continue to cook slowly, about 5 to 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the pork is nicely grill-marked on both sides, transfer it to a small baking sheet set over the unheated side of the grill and continue to cook slowly, about 5 to 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice.jpg\" alt=\"Transfer to a cutting board, cover loosely with foil and let rest for 10 minutes. Chop the pork across the grain into thin slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a cutting board, cover loosely with foil and let rest for 10 minutes. Chop the pork across the grain into thin slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To assemble the tacos, heap some pork al pastor onto a tortilla, top with the pineapple mixture and serve, with more lime on the side.\u003c/li>\n\u003cfigure id=\"attachment_118407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-assemble-tacos1.jpg\" alt=\"To assemble the tacos, heap some pork al pastor onto a tortilla, top with the pineapple mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble the tacos, heap some pork al pastor onto a tortilla, top with the pineapple mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish2.jpg\" alt=\"Serve Grilled Pork Tacos, Al Pastor Style with more lime on the side.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Grilled Pork Tacos, Al Pastor Style with more lime on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"These tasty tacos take time to marinate, but are a snap on the day of the party. Serve them up with plenty of cold beer.","status":"publish","parent":0,"modified":1534197222,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":1245},"headData":{"title":"Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style | KQED","description":"These tasty tacos take time to marinate, but are a snap on the day of the party. Serve them up with plenty of cold beer.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style","datePublished":"2017-06-20T01:37:09.000Z","dateModified":"2018-08-13T21:53:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117626 https://ww2.kqed.org/bayareabites/?p=117626","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/","disqusTitle":"Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style","videoEmbed":"https://youtu.be/vU6UI5lOjXc","path":"/bayareabites/117626/hot-summer-recipe-grilled-pork-tacos-al-pastor-style","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not going to lie, this is a labor of love. Love of \u003ca href=\"https://en.wikipedia.org/wiki/Al_pastor\">al pastor\u003c/a>, and love of pork (and let’s just get to this up front: I’m in no way saying this is the authentic Mexican way of making al pastor, but it’s a pretty darn good rendition). But back to my point. You’ll need to plan ahead, the marinade takes some time, but it makes a double batch that you can freeze so the next time you make it, it won’t take you so long. But I think it’s worth it. \u003c/p>\n\u003cp>I fell in love with al pastor tacos the first time I visited \u003ca href=\"http://www.sayulita.com/\">Sayulita\u003c/a>, a little surfer beach town north of Puerto Vallarta on the Pacific coast of Mexico. There, a popular street stand called \u003ca href=\"https://www.yelp.com/biz/tacos-el-ivan-sayulita\">Tacos El Ivan\u003c/a> draws locals, ex-pats, and tourists who line up for the succulent fire-roasted, marinated meat on a spit topped with fiery homemade salsa and fresh pineapple. \u003c/p>\n\u003cp>I can’t recreate that memorable moment on a dusty street in Mexico, balancing many tacos on a plastic plate with a cold but sweaty Tecate, but I can try to come close! Get started the night before, readying the meat, and the tacos will come together in a snap the day you make them. Serve these on small, warm corn tortillas or tuck the meat and pineapple mixture into iceberg lettuce cups for a carb-free “taco.”\u003c/p>\n\u003cfigure id=\"attachment_118320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish.jpg\" alt=\"Grilled Pork Tacos, Al Pastor Style\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Pork Tacos, Al Pastor Style \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Pork Tacos, Al Pastor Style\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Al Pastor Marinade\u003c/em>\u003c/strong>\n\u003cli>6 ancho chiles (2 1/2 to 3 ounces), wiped clean, seeds and stems discarded\u003c/li>\n\u003cli>1 1/4 cups chicken broth\u003c/li>\n\u003cli>1/2 cup water\u003c/li>\n\u003cli>1/4 cup white vinegar\u003c/li>\n\u003cli>2 tbsp vegetable oil\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>3 cloves garlic, minced\u003c/li>\n\u003cli>1 tbsp achiote paste\u003c/li>\n\u003cli>2 tsp ground cumin\u003c/li>\n\u003cli>2 tsp Mexican oregano\u003c/li>\n\u003cli>2 tsp kosher salt\u003c/li>\n\u003cli>1/3 cup orange juice\u003c/li>\n\u003cli>1 chipotle chile in adobo, plus 1 tbsp adobo sauce\u003c/li>\n\u003cli>1 tbsp brown sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 lbs boneless pork butt roast\u003c/li>\n\u003cli>4 slices fresh pineapple, core removed, or 1 1/2 cups fresh pineapple chunks\u003c/li>\n\u003cli>1/2 small red onion, finely chopped\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1 small jalapeno, seeded and minced (optional)\u003c/li>\n\u003cli>Juice of 1 lime, plus more for serving\u003c/li>\n\u003cli>Corn tortillas, warmed\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles.jpg\" alt=\"Ancho chiles, wiped clean, seeds and stems discarded.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ancho chiles, wiped clean, seeds and stems discarded. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>You’ll need to marinate the pork overnight, so plan ahead! To make the marinade: In a large skillet (with a lid) over medium heat, toast the chiles until fragrant and toasted, turning often, about 5 minutes. Add the broth, water, and vinegar, and bring to a boil over high heat. Turn off the heat, cover, and let side for 10 minutes to soften. Transfer the contents to a blender.\u003c/li>\n\u003cfigure id=\"attachment_118359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan.jpg\" alt=\"In a large skillet (with a lid) over medium heat, toast the chiles until fragrant and toasted, turning often, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large skillet (with a lid) over medium heat, toast the chiles until fragrant and toasted, turning often, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles1.jpg\" alt=\"Add the broth, water, and vinegar, and bring to a boil over high heat. Turn off the heat, cover, and let side for 10 minutes to soften.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the broth, water, and vinegar, and bring to a boil over high heat. Turn off the heat, cover, and let side for 10 minutes to soften. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender.jpg\" alt=\"Transfer the contents to a blender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the contents to a blender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the oil to the skillet and heat the oil over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 8 minutes. Add the garlic, achiote paste, cumin, oregano, and salt, stir to combine, then add the orange juice, chipotle chile, adobo sauce, and sugar. Stir until well combined, then scrape into the blender. Blend until the mixture is mostly smooth. If the mixture seems too thick add a little more broth or water until it has a sauce-like consistency. Pour half of the mixture into a large bowl and set aside to cool completely. (I make a double batch because this is such a pain to make, so freeze the other half in an airtight container for up to 3 months and pull it out next time you crave al pastor.)\u003c/li>\n\u003cfigure id=\"attachment_118379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-onions.jpg\" alt=\"Add the oil to the skillet and heat the oil over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 8 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the oil to the skillet and heat the oil over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-spices.jpg\" alt=\"Add the garlic, achiote paste, cumin, oregano, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the garlic, achiote paste, cumin, oregano, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-add-liquids.jpg\" alt=\"Stir to combine, then add the orange juice, chipotle chile, adobo sauce, and sugar. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine, then add the orange juice, chipotle chile, adobo sauce, and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-blender.jpg\" alt=\"Stir until well combined, then scrape into the blender. Blend until the mixture is mostly smooth. If the mixture seems too thick add a little more broth or water until it has a sauce-like consistency. Pour half of the mixture into a large bowl and set aside to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir until well combined, then scrape into the blender. Blend until the mixture is mostly smooth. If the mixture seems too thick add a little more broth or water until it has a sauce-like consistency. Pour half of the mixture into a large bowl and set aside to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the sauce is cooling, put the pork roast into the freezer for about 30 minutes; partially frozen meat is easier to cut but you don’t want it rock hard or it will become too difficult to slice. Cut the pork into thin, 1/2-inch thick steaks and add to the bowl of marinade. Cover and refrigerate overnight, or up to 24 hours.\u003c/li>\n\u003cfigure id=\"attachment_118363\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-meat1.jpg\" alt=\"Cut the pork into thin, 1/2-inch thick steaks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118363\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the pork into thin, 1/2-inch thick steaks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118388\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce.jpg\" alt=\"Add pork to the bowl of marinade and coat meat thoroughly. Cover and refrigerate overnight, or up to 24 hours.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add pork to the bowl of marinade and coat meat thoroughly. Cover and refrigerate overnight, or up to 24 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to make the tacos, set up a gas or charcoal grill for indirect medium-high heat. Using a perforated grill pan, grill the pineapple over direct heat until charred, about 7 minutes. Chop the pineapple and toss with the red onion, cilantro, jalapeno if using, and lime juice and set aside.\u003c/li>\n\u003cfigure id=\"attachment_118391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-pineapple-grilled.jpg\" alt=\"Using a perforated grill pan, grill the pineapple over direct heat until charred, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a perforated grill pan, grill the pineapple over direct heat until charred, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-pineapple-chopped.jpg\" alt=\"Chop the pineapple.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the pineapple. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tossed-salsa.jpg\" alt=\"Toss pineapple with the red onion, cilantro, jalapeno if using, and lime juice and set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss pineapple with the red onion, cilantro, jalapeno if using, and lime juice and set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Reduce the heat on the grill to low. Remove the pork from the marinade, scraping off most of the marinade, and grill until it begins to char and caramelize, turning once, about 10 to 15 minutes. When the pork is nicely grill-marked on both sides, transfer it to a small baking sheet set over the unheated side of the grill and continue to cook slowly, about 5 to 10 minutes longer. Transfer to a cutting board, cover loosely with foil and let rest for 10 minutes. Chop the pork across the grain into thin slices.\u003c/li>\n\u003cfigure id=\"attachment_118399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-prep.jpg\" alt=\"Remove the pork from the marinade, scraping off most of the marinade.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the pork from the marinade, scraping off most of the marinade. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-grill.jpg\" alt=\"Grill until it begins to char and caramelize, turning once, about 10 to 15 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118401\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill until it begins to char and caramelize, turning once, about 10 to 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan.jpg\" alt=\"When the pork is nicely grill-marked on both sides, transfer it to a small baking sheet set over the unheated side of the grill and continue to cook slowly, about 5 to 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the pork is nicely grill-marked on both sides, transfer it to a small baking sheet set over the unheated side of the grill and continue to cook slowly, about 5 to 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice.jpg\" alt=\"Transfer to a cutting board, cover loosely with foil and let rest for 10 minutes. Chop the pork across the grain into thin slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a cutting board, cover loosely with foil and let rest for 10 minutes. Chop the pork across the grain into thin slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To assemble the tacos, heap some pork al pastor onto a tortilla, top with the pineapple mixture and serve, with more lime on the side.\u003c/li>\n\u003cfigure id=\"attachment_118407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-assemble-tacos1.jpg\" alt=\"To assemble the tacos, heap some pork al pastor onto a tortilla, top with the pineapple mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble the tacos, heap some pork al pastor onto a tortilla, top with the pineapple mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish2.jpg\" alt=\"Serve Grilled Pork Tacos, Al Pastor Style with more lime on the side.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Grilled Pork Tacos, Al Pastor Style with more lime on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117626/hot-summer-recipe-grilled-pork-tacos-al-pastor-style","authors":["5015","5014","11350"],"categories":["bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_15885","bayareabites_758","bayareabites_8348","bayareabites_616","bayareabites_767"],"featImg":"bayareabites_118330","label":"bayareabites"},"bayareabites_111746":{"type":"posts","id":"bayareabites_111746","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111746","score":null,"sort":[1472664960000]},"guestAuthors":[],"slug":"labor-day-recipe-sesame-ginger-pork-burgers-with-grilled-pineapple","title":"Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple","publishDate":1472664960,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I adore a big fat juicy burger, and I tend to a bit of a purist about beef burgers. Not a big \"load it up with a fried egg, bacon, onion rings, the works\" kind of person. But sometimes I like to mix it up and do something that doesn’t really fit in the traditional, classic burger spectrum. \u003c/p>\n\u003cp>Enter pork burgers. You may think that using ground pork instead of ground beef would be verboten in burgerland. But it’s just as flavorful and juicy as beef, and you can play around with the herbs, spices and create an entirely new flavor profile. \u003c/p>\n\u003cp>These savory patties are livened up with a dash of umami soy sauce and sesame oil and get a bite from fresh ginger and green onions. You can leave out the brown sugar if you like, but pork partners well with sweet, and I like the addition. Don’t leave out the grilled pineapple slices though, as they really add a layer of sweetness and tang.\u003c/p>\n\u003cp>I topped mine off with peppery watercress, but you can use arugula or even baby spinach if you like. \u003c/p>\n\u003cfigure id=\"attachment_111755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/porkburgers-2-final.jpg\" alt=\"Sesame-Ginger Pork Burgers with Grilled Pineapple\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sesame-Ginger Pork Burgers with Grilled Pineapple \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Sesame-Ginger Pork Burgers with Grilled Pineapple\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 small or 1 large green onions, finely chopped\u003c/li>\n\u003cli>1 tbsp soy sauce or tamari\u003c/li>\n\u003cli>2 tsp brown sugar\u003c/li>\n\u003cli>1 tsp sesame oil\u003c/li>\n\u003cli>1 tsp grated fresh ginger\u003c/li>\n\u003cli>1 1/4 lb ground pork\u003c/li>\n\u003cli>Four 1/2-inch-thick slices fresh pineapple, cored\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003cli>4 whole wheat or sesame burger buns, split\u003c/li>\n\u003cli>Mayonnaise, for serving (optional)\u003c/li>\n\u003cli>1 cup chopped watercress, baby spinach, or daikon sprouts\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. Add the pork and gently mix with your hands to combine. Form into 4 patties.\u003c/li>\n\u003cfigure id=\"attachment_111763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix.jpg\" alt=\"In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg\" alt=\"Add the pork and gently mix with your hands to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111761\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently mix with your hands to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg\" alt=\"Form into 4 patties.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111762\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into 4 patties. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg\" alt=\"Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, prepare a charcoal or gas grill for medium-high direct heat. Clean the grill grate. Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side.\u003c/li>\n\u003cli>Lightly brush the pineapple with the olive oil. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\u003c/li>\n\u003cfigure id=\"attachment_111759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grill.jpg\" alt=\"Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the patties and pineapple to a plate. Toast the buns on the grill.\u003c/li>\n\u003cfigure id=\"attachment_111760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg\" alt=\"Transfer the patties and pineapple to a plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111760\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the patties and pineapple to a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\u003c/li>\n\u003cfigure id=\"attachment_111764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg\" alt=\"To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Tired of the same old burger? Add some spark to your burger repertoire with these packed-with-flavor pork burgers at your next barbecue.","status":"publish","parent":0,"modified":1472765806,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":559},"headData":{"title":"Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple | KQED","description":"Tired of the same old burger? Add some spark to your burger repertoire with these packed-with-flavor pork burgers at your next barbecue.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple","datePublished":"2016-08-31T17:36:00.000Z","dateModified":"2016-09-01T21:36:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"111746 http://ww2.kqed.org/bayareabites/?p=111746","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/31/labor-day-recipe-sesame-ginger-pork-burgers-with-grilled-pineapple/","disqusTitle":"Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple","path":"/bayareabites/111746/labor-day-recipe-sesame-ginger-pork-burgers-with-grilled-pineapple","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I adore a big fat juicy burger, and I tend to a bit of a purist about beef burgers. Not a big \"load it up with a fried egg, bacon, onion rings, the works\" kind of person. But sometimes I like to mix it up and do something that doesn’t really fit in the traditional, classic burger spectrum. \u003c/p>\n\u003cp>Enter pork burgers. You may think that using ground pork instead of ground beef would be verboten in burgerland. But it’s just as flavorful and juicy as beef, and you can play around with the herbs, spices and create an entirely new flavor profile. \u003c/p>\n\u003cp>These savory patties are livened up with a dash of umami soy sauce and sesame oil and get a bite from fresh ginger and green onions. You can leave out the brown sugar if you like, but pork partners well with sweet, and I like the addition. Don’t leave out the grilled pineapple slices though, as they really add a layer of sweetness and tang.\u003c/p>\n\u003cp>I topped mine off with peppery watercress, but you can use arugula or even baby spinach if you like. \u003c/p>\n\u003cfigure id=\"attachment_111755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/porkburgers-2-final.jpg\" alt=\"Sesame-Ginger Pork Burgers with Grilled Pineapple\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sesame-Ginger Pork Burgers with Grilled Pineapple \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Sesame-Ginger Pork Burgers with Grilled Pineapple\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 small or 1 large green onions, finely chopped\u003c/li>\n\u003cli>1 tbsp soy sauce or tamari\u003c/li>\n\u003cli>2 tsp brown sugar\u003c/li>\n\u003cli>1 tsp sesame oil\u003c/li>\n\u003cli>1 tsp grated fresh ginger\u003c/li>\n\u003cli>1 1/4 lb ground pork\u003c/li>\n\u003cli>Four 1/2-inch-thick slices fresh pineapple, cored\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003cli>4 whole wheat or sesame burger buns, split\u003c/li>\n\u003cli>Mayonnaise, for serving (optional)\u003c/li>\n\u003cli>1 cup chopped watercress, baby spinach, or daikon sprouts\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. Add the pork and gently mix with your hands to combine. Form into 4 patties.\u003c/li>\n\u003cfigure id=\"attachment_111763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix.jpg\" alt=\"In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg\" alt=\"Add the pork and gently mix with your hands to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111761\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently mix with your hands to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg\" alt=\"Form into 4 patties.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111762\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into 4 patties. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg\" alt=\"Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, prepare a charcoal or gas grill for medium-high direct heat. Clean the grill grate. Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side.\u003c/li>\n\u003cli>Lightly brush the pineapple with the olive oil. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\u003c/li>\n\u003cfigure id=\"attachment_111759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grill.jpg\" alt=\"Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the patties and pineapple to a plate. Toast the buns on the grill.\u003c/li>\n\u003cfigure id=\"attachment_111760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg\" alt=\"Transfer the patties and pineapple to a plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111760\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the patties and pineapple to a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\u003c/li>\n\u003cfigure id=\"attachment_111764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg\" alt=\"To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111746/labor-day-recipe-sesame-ginger-pork-burgers-with-grilled-pineapple","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_2250","bayareabites_1289","bayareabites_401","bayareabites_2550","bayareabites_11765","bayareabites_8348","bayareabites_616","bayareabites_15582"],"featImg":"bayareabites_111751","label":"bayareabites"},"bayareabites_16894":{"type":"posts","id":"bayareabites_16894","meta":{"index":"posts_1591205157","site":"bayareabites","id":"16894","score":null,"sort":[1283968697000]},"guestAuthors":[],"slug":"bridal-shower-menu-pineapple-mango-salsa","title":"Bridal Shower Menu & Pineapple-Mango Salsa","publishDate":1283968697,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9418.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9418.jpg\" alt=\"Pineapple-Mango Salsa\" title=\"Pineapple-Mango Salsa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16899\">\u003c/a>\u003cbr>\n\u003cem>Pineapple-Mango Salsa\u003c/em>\u003c/p>\n\u003cp>A few weeks ago, my mom and I enlisted the help of my big brother to assist in putting together the menu for my bridal shower luncheon. I requested lots of fruit and veggies, easy finger foods, and minimal use of the oven. If I do say so myself, we ended up with a lovely \u003cstrong>Bridal Shower Menu\u003c/strong>: \u003c/p>\n\u003cp>•\tVeggie Crudite\u003cbr>\n•\tChips & Dips (\u003cstrong>Pineapple-Mango Salsa\u003c/strong>, French Onion Dip, Pepperoni Dip, and Avocado Mousse)\u003cbr>\n•\tCrostini with Lemon Mascarpone spread and Roasted Red Peppers\u003cbr>\n•\t\u003ca href=\"http://www.101cookbooks.com/archives/000283.html\">Heirloom Tomato Tart in a Parmesan Crust\u003c/a>\u003cbr>\n•\tAntipasto Misto of Grilled Zucchini, Portobello Mushrooms, and Eggplant\u003cbr>\n•\tPesto Shrimp and Cherry Tomato Kebabs\u003cbr>\n•\t\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/07/wheat-berry-salad-with-cranberries-green-onion-and-feta/\">Wheat Berry Salad\u003c/a>\u003cbr>\n•\tChicken Orzo Salad\u003cbr>\n•\tItalian Sausage and Eggplant Baked Rigatoni\u003cbr>\n•\tRoasted Pork Tenderloin\u003c/p>\n\u003cp>To drink we had \u003ca href=\"http://www.food52.com/blog/779_watermelon_meet_lemonade?utm_source=MadMimi&utm_medium=email&utm_content=Memorial+Day+Inspiration+%7C+Watermelonade+%7C+Potluck+in+Central+Park+%7C+Picnic+Ros%C3%A9&utm_campaign=food52+newsletter+5_30_10&utm_term=refreshing%2Bpink%2Bdrink\">Watermelonade\u003c/a> and White Sangria with Strawberries, Peaches, and Mango.\u003c/p>\n\u003cp>And dessert. Don't even get me started! My mom made her famous Flan, full of deep, caramel flavor, we also had a rich Dark Chocolate Cake glistening with ganache, Pineapple Angel Food Cake, a Nectarine-Allspice Cake, and my favorite, a Frangipane Tart with Poached Pears that my Auntie Betsy made. Uh…so much for wedding diet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Bridal-Shower-8.14.10-151.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Bridal-Shower-8.14.10-151.jpg\" alt=\"Making salsa\" title=\"Making salsa\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-16896\">\u003c/a>\u003cbr>\n\u003cem>Big Bro Salsa-Making\u003c/em>\u003c/p>\n\u003cp>Today, I thought I'd share the stellar \u003cstrong>Pineapple-Mango Salsa\u003c/strong> my Big Brother T whipped up. This easy recipe for fancy-pants salsa is a keeper. First of all, it is just so pretty looking with all the bright, summery colors of the fruits and veggies. Secondly, the flavor is a knockout. Bright and fresh, it's amazing that all you really need is that citrusy lime flavor to really bring out the best in these ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9417b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9417b.jpg\" alt=\"Salsa Ingredients\" title=\"Salsa Ingredients\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-16898\">\u003c/a>\u003cbr>\n\u003cem>Makings of a bright bold salsa\u003c/em>\u003c/p>\n\u003cp>The key to this simple recipe is chopping all the ingredients finely and uniformly so that you get that beautiful confetti-like feel to it. You can certainly bust out the food processor for a quicker prep, but be careful not to over-process it. You don't want to end up with a puree. I go old school style on this and just hand chop so I can control the texture.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9410.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9410.jpg\" alt=\"How to cut a mango\" title=\"How to cut a mango\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16897\">\u003c/a>\u003cbr>\n\u003cem>On cutting a mango\u003c/em>\u003c/p>\n\u003cp>If you've never cut a mango before, here's a neat trick. The pit of a mango is a long, flat, oblong shape. Make two slices, on either end of the flat sides of the pit, so that you end up with two semi-circles. Then, cross-hatch the flesh with your knife, and pop it open. You can easily remove flesh now in a neat dice using the edge of a large spoon, scraping where the peel and flesh meet.\u003c/p>\n\u003cp>We devoured this salsa with Tostito Scoops. If you have some leftover, it's also great over some grilled salmon, or served with quesadillas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9423.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9423.jpg\" alt=\"Quesadilla with Pineapple-Mango Salsa\" title=\"Quesadilla with Pineapple-Mango Salsa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16900\">\u003c/a>\u003cbr>\n\u003cem>Quesadilla with Pineapple-Mango Salsa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pineapple-Mango Salsa\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10-12 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 oz. fresh pineapple\u003cbr>\n2 large mangoes\u003cbr>\n1 red bell pepper\u003cbr>\n1 green bell pepper\u003cbr>\n1 small red onion\u003cbr>\n1 serrano pepper (optional if you want more heat – I prefer omitting it)\u003cbr>\nzest of 3 limes\u003cbr>\n1 tablespoon lime juice\u003cbr>\n1 tablespoon OJ\u003cbr>\nsalt, pepper, chili powder to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1)\tFinely dice the pineapple, mangos, peppers, and onion to about the same size.\u003cbr>\n2)\tMix together with lime zest, lime juice, and OJ. Season to taste with salt, pepper, and chili powder.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: Can be made a day or two in advance and stored in an airtight container.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"This is easy recipe for fancy-pants salsa is a keeper. Pretty, colorful, and full of bright flavors. Delicious on its own, over salmon, or with quesadillas.","status":"publish","parent":0,"modified":1283968754,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":589},"headData":{"title":"Bridal Shower Menu & Pineapple-Mango Salsa | KQED","description":"This is easy recipe for fancy-pants salsa is a keeper. Pretty, colorful, and full of bright flavors. Delicious on its own, over salmon, or with quesadillas.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bridal Shower Menu & Pineapple-Mango Salsa","datePublished":"2010-09-08T17:58:17.000Z","dateModified":"2010-09-08T17:59:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"16894 http://blogs.kqed.org/bayareabites/?p=16894","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/09/08/bridal-shower-menu-pineapple-mango-salsa/","disqusTitle":"Bridal Shower Menu & Pineapple-Mango Salsa","path":"/bayareabites/16894/bridal-shower-menu-pineapple-mango-salsa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9418.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9418.jpg\" alt=\"Pineapple-Mango Salsa\" title=\"Pineapple-Mango Salsa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16899\">\u003c/a>\u003cbr>\n\u003cem>Pineapple-Mango Salsa\u003c/em>\u003c/p>\n\u003cp>A few weeks ago, my mom and I enlisted the help of my big brother to assist in putting together the menu for my bridal shower luncheon. I requested lots of fruit and veggies, easy finger foods, and minimal use of the oven. If I do say so myself, we ended up with a lovely \u003cstrong>Bridal Shower Menu\u003c/strong>: \u003c/p>\n\u003cp>•\tVeggie Crudite\u003cbr>\n•\tChips & Dips (\u003cstrong>Pineapple-Mango Salsa\u003c/strong>, French Onion Dip, Pepperoni Dip, and Avocado Mousse)\u003cbr>\n•\tCrostini with Lemon Mascarpone spread and Roasted Red Peppers\u003cbr>\n•\t\u003ca href=\"http://www.101cookbooks.com/archives/000283.html\">Heirloom Tomato Tart in a Parmesan Crust\u003c/a>\u003cbr>\n•\tAntipasto Misto of Grilled Zucchini, Portobello Mushrooms, and Eggplant\u003cbr>\n•\tPesto Shrimp and Cherry Tomato Kebabs\u003cbr>\n•\t\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/07/wheat-berry-salad-with-cranberries-green-onion-and-feta/\">Wheat Berry Salad\u003c/a>\u003cbr>\n•\tChicken Orzo Salad\u003cbr>\n•\tItalian Sausage and Eggplant Baked Rigatoni\u003cbr>\n•\tRoasted Pork Tenderloin\u003c/p>\n\u003cp>To drink we had \u003ca href=\"http://www.food52.com/blog/779_watermelon_meet_lemonade?utm_source=MadMimi&utm_medium=email&utm_content=Memorial+Day+Inspiration+%7C+Watermelonade+%7C+Potluck+in+Central+Park+%7C+Picnic+Ros%C3%A9&utm_campaign=food52+newsletter+5_30_10&utm_term=refreshing%2Bpink%2Bdrink\">Watermelonade\u003c/a> and White Sangria with Strawberries, Peaches, and Mango.\u003c/p>\n\u003cp>And dessert. Don't even get me started! My mom made her famous Flan, full of deep, caramel flavor, we also had a rich Dark Chocolate Cake glistening with ganache, Pineapple Angel Food Cake, a Nectarine-Allspice Cake, and my favorite, a Frangipane Tart with Poached Pears that my Auntie Betsy made. Uh…so much for wedding diet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Bridal-Shower-8.14.10-151.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Bridal-Shower-8.14.10-151.jpg\" alt=\"Making salsa\" title=\"Making salsa\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-16896\">\u003c/a>\u003cbr>\n\u003cem>Big Bro Salsa-Making\u003c/em>\u003c/p>\n\u003cp>Today, I thought I'd share the stellar \u003cstrong>Pineapple-Mango Salsa\u003c/strong> my Big Brother T whipped up. This easy recipe for fancy-pants salsa is a keeper. First of all, it is just so pretty looking with all the bright, summery colors of the fruits and veggies. Secondly, the flavor is a knockout. Bright and fresh, it's amazing that all you really need is that citrusy lime flavor to really bring out the best in these ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9417b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9417b.jpg\" alt=\"Salsa Ingredients\" title=\"Salsa Ingredients\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-16898\">\u003c/a>\u003cbr>\n\u003cem>Makings of a bright bold salsa\u003c/em>\u003c/p>\n\u003cp>The key to this simple recipe is chopping all the ingredients finely and uniformly so that you get that beautiful confetti-like feel to it. You can certainly bust out the food processor for a quicker prep, but be careful not to over-process it. You don't want to end up with a puree. I go old school style on this and just hand chop so I can control the texture.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9410.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9410.jpg\" alt=\"How to cut a mango\" title=\"How to cut a mango\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16897\">\u003c/a>\u003cbr>\n\u003cem>On cutting a mango\u003c/em>\u003c/p>\n\u003cp>If you've never cut a mango before, here's a neat trick. The pit of a mango is a long, flat, oblong shape. Make two slices, on either end of the flat sides of the pit, so that you end up with two semi-circles. Then, cross-hatch the flesh with your knife, and pop it open. You can easily remove flesh now in a neat dice using the edge of a large spoon, scraping where the peel and flesh meet.\u003c/p>\n\u003cp>We devoured this salsa with Tostito Scoops. If you have some leftover, it's also great over some grilled salmon, or served with quesadillas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9423.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9423.jpg\" alt=\"Quesadilla with Pineapple-Mango Salsa\" title=\"Quesadilla with Pineapple-Mango Salsa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16900\">\u003c/a>\u003cbr>\n\u003cem>Quesadilla with Pineapple-Mango Salsa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pineapple-Mango Salsa\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10-12 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 oz. fresh pineapple\u003cbr>\n2 large mangoes\u003cbr>\n1 red bell pepper\u003cbr>\n1 green bell pepper\u003cbr>\n1 small red onion\u003cbr>\n1 serrano pepper (optional if you want more heat – I prefer omitting it)\u003cbr>\nzest of 3 limes\u003cbr>\n1 tablespoon lime juice\u003cbr>\n1 tablespoon OJ\u003cbr>\nsalt, pepper, chili powder to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1)\tFinely dice the pineapple, mangos, peppers, and onion to about the same size.\u003cbr>\n2)\tMix together with lime zest, lime juice, and OJ. Season to taste with salt, pepper, and chili powder.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: Can be made a day or two in advance and stored in an airtight container.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/16894/bridal-shower-menu-pineapple-mango-salsa","authors":["5037"],"categories":["bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_710","bayareabites_8378","bayareabites_8376","bayareabites_8348","bayareabites_8377"],"label":"bayareabites"},"bayareabites_15972":{"type":"posts","id":"bayareabites_15972","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15972","score":null,"sort":[1282143602000]},"guestAuthors":[],"slug":"maui-top-10-eats","title":"Maui: Top 10 Eats","publishDate":1282143602,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Intro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Intro.jpg\" alt=\"Maui\" title=\"Maui\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15975\">\u003c/a>\u003c/p>\n\u003cp>There are many reasons I love living in the Bay Area. The climate, the food, the people…the proximity to Hawaii. Which brings me to the many reasons I've fallen so hard for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/14/alii-kula-lavender-farm-maui/\">Maui\u003c/a>. The climate, the food, the people… \u003c/p>\n\u003cp>I had the good fortune to attend the \u003ca href=\"http://lickmyspoon.com/foodmusings/maui-edition-2010-kapalua-wine-and-food-festival/\">Kapalua Wine and Food Festival\u003c/a> not too long ago, and while I was in town, decided to treat myself to a few extra days of blue skies, ocean breeze, and of course, good eats. The food we discovered on Maui was an interesting mix of hearty no-frills home-cooking, and high-end fine dining. \u003c/p>\n\u003cp>Without further ado, here's my guide to eating your way through paradise: \u003c/p>\n\u003cp>\u003cstrong>1.\tDa Kitchen ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\" alt=\"short ribs at Da Kitchen, Maui\" title=\"short ribs at Da Kitchen, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15994\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This bustling local hot spot is hardly a well-kept secret. Locals and tourists alike head to \u003cstrong>Da Kitchen\u003c/strong> for heaping portions of solid home-cooking, Hawaiian style. Conveniently located near the Kahului airport (OGG), it is an awesome way to kick off (and cap off) your Maui eatfest -- yes, it was so good, it was not only my first meal on the island, I made sure it was my last as well. \u003c/p>\n\u003cp>I boarded the plane back to SFO with an order of the \u003cstrong>Kalbi Ribs\u003c/strong> to go, and boy, were the folks in the next row jealous. They kept making eyes at my dinner: five big slabs of tender charbroiled short ribs, marinated in a house teriyaki sauce.\u003c/p>\n\u003cp>Da Kitchen is notorious for their \"big boy\"-sized servings. The plate lunches are their specialty, all served with two scoops of steamed rice and a side of potato mac salad or green salad. If delicious, savory short ribs aren’t your style, try \u003cstrong>Da \"Lau Lau\" Plate\u003c/strong> (two steamed pieces of cured fatty pork wrapped in taro leaves with a side of lomi salmon), \u003cstrong>Loco Moco\u003c/strong> (homemade burger patty topped with two eggs, onions, mushrooms and gravy), or \u003cstrong>Chicken Katsu\u003c/strong> (chicken breaded in panko batter, served with a Japanese BBQ sauce). \u003c/p>\n\u003cp>\u003ca href=\"http://www.da-kitchen.com/\">Da Kitchen\u003c/a>\u003cbr>\n425 Koloa St, Ste 104\u003cbr>\nKahului, HI 96732\u003cbr>\n(808) 871-7782\u003cbr>\n\u003cem>Open Mon-Fri 11 am – 8 pm; Sat 11 am – 4 pm (call ahead of time, they sometimes close later if it's busy)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\tUlulani's Shave Ice ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\" alt=\"Ululani's shave ice, Maui\" title=\"Ululani's shave ice, Maui\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15974\">\u003c/a>\u003c/p>\n\u003cp>You can't go to Hawaii without getting a taste of \u003cstrong>Shave Ice\u003c/strong>. \u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a> puts snow cones to shame. Shoot, it even puts most other shave ice places to shame. You may be asking yourself, what's the big deal? It's just ice and syrup, right? Wrong. It is powdery soft, creamy, icy magic, flavored with joy. \u003c/p>\n\u003cp>There's a reason this spot boasts a perfect 5 star score with 130 reviews and counting on \u003ca href=\"http://www.yelp.com/biz/ululanis-hawaiian-shave-ice-lahaina\">Yelp\u003c/a>. The stuff is amazing. The ice is shaved so fine that it actually produces a \u003cem>creamy\u003c/em> texture. 95% of Ululani's flavors are made with premium purees, concentrates and/or extracts. These homemade syrups are what set Ululani's shave ice apart from all the rest. \u003c/p>\n\u003cp>I tried their most popular flavor combo, the \u003cstrong>Haleakala\u003c/strong>, and fell in love. ½ coconut and ½ leche (a milky flavor with soft hints of cinnamon and nutmeg), topped with their signature \"snow cap\" (a sweet condensed milk and cream mixture). To. Die. For. \u003c/p>\n\u003cp>Read more about \u003cstrong>David and Ululani Yamashiro's\u003c/strong> \u003ca href=\"http://www.mauimagazine.net/Maui-Magazine/July-August-2010/Five-Star-Shave-Ice/\">sweet story\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a>\u003cbr>\n819 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(360) 609-5678\u003cbr>\n\u003cem>Open every day, 11 am – 10 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>3. Lahaina Grill ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\" alt=\"Lahaina Grill, Maui\" title=\"Lahaina Grill, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15977\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a> was our favorite splurge meal of the trip. The setting was comfortable and unassuming, the service was on point and friendly, and the food was phenomenal. \u003c/p>\n\u003cp>Our picks: The \u003cstrong>Seared Ahi and Hudson Valley Foie Gras\u003c/strong> appetizer blew us away. It was the best dish of our entire vacation. Who would've thought that this combo could work so well? The richness of the foie melded seamlessly with the luxurious ahi tuna, resulting in the most heavenly bite. The dish was served with a Dalmatia fig compote, sautéed Kula spinach, and finished in a sweet Maui onion duck demi-glace. Perfection.\u003c/p>\n\u003cp>Also of note was the signature \u003cstrong>Triple Berry Pie\u003c/strong>. A tall stack of luscious raspberries, blueberries, and black currants, nestled in a light flaky crust sparkling with turbinado sugar. No room for dessert? A word to the wise, take this home and have it for breakfast! I can't wait to try the \u003ca href=\"http://www.lahainagrill.com/recipe.php?k=a\">recipe\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a>\u003cbr>\n127 Lahainaluna Road\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-5117\u003c/p>\n\u003cp>\u003cstrong>4.\tKomoda Bakery ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\" alt=\"Komoda Bakery, Maui\" title=\"Komoda Bakery, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15976\">\u003c/a>\u003c/p>\n\u003cp>One of the famous sights on Maui is the majestic \u003cstrong>Haleakala\u003c/strong> volcano summit. Sunrise at Haleakala is surreal. If you're staying in West Maui like we were, you need to hit the road by 3 am in order to make the trek up 10,000 feet up above sea level where it is actually \u003cem>cold\u003c/em>. After watching the sun come up, sitting on top of the clouds, being on top of the world, you feel pretty darn good. \u003c/p>\n\u003cp>And then, when you realize that \u003cstrong>T. Komoda Store & Bakery\u003c/strong> is conveniently located in Makawao, at the base of the mountain, you are truly convinced that all is good in the world. This place is a total gem. Walking in is like entering a time capsule. \u003c/p>\n\u003cp>People rave about the \u003cstrong>Cream Puffs\u003c/strong>. The pastry shell is light and fluffy, and the cream filling is more like a vanilla custard rather than whipped cream or pastry cream. My favorite though, was the guava jam-filled \u003cstrong>Malasada Donut\u003c/strong>, sparkling with sugar. And the \u003cstrong>Stick Donut\u003c/strong>. Yeah, you heard me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/t-komoda-store-and-bakery-makawao\">T. Komoda Store & Bakery \u003c/a>\u003cbr>\n3674 Baldwin Avenue\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-7261\u003cbr>\n\u003cem>Closed Sun & Wed, Open M-T-TH-F, 7 am - 5 pm\u003c/em>\u003cbr>\nBeware, the bakery is closed on Sundays and Wednesdays. We learned this the hard way…all was not lost however, because we subsequently discovered… \u003c/p>\n\u003cp>\u003cstrong>5.\tRodeo General Store ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\" alt=\"Rodeo General Store, Maui\" title=\"Rodeo General Store, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15982\">\u003c/a> \u003c/p>\n\u003cp>Located across the street from Komoda Bakery, is this hidden gem. The \u003cstrong>Rodeo General Store\u003c/strong> is stocked full of house-made goodies, both savory: \u003cstrong>Smoked Marlin Dip\u003c/strong> (so so good), \u003cstrong>Kalamata Olive Hummus\u003c/strong>, \u003cstrong>Carrot Cashew Pate\u003c/strong>; and sweet: \u003cstrong>Lilikoi Tapioca\u003c/strong>, \u003cstrong>Raw Chia Vanilla \"Custed\"\u003c/strong>, \u003cstrong>Gogi Brown Rice Pudding\u003c/strong>, \u003cstrong>Maclava\u003c/strong> (macadamia nuts + baklava = swoon). \u003c/p>\n\u003cp>The flavor combos are creative, fresh, and slant on the hippie-healthy side. Grab some pita chips and some of their awesome dips, and you've got yourself a beach picnic. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rodeo-general-store-makawao\">Rodeo General Store \u003c/a>\u003cbr>\n3661 Baldwin Ave\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-1868\u003c/p>\n\u003cp>\u003cstrong>6.\tMerriman's Kapalua ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\" alt=\"Merriman's, Maui\" title=\"Merriman's, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15980\">\u003c/a>\u003c/p>\n\u003cp>Speaking of beaches, nothing beats the view at \u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's\u003c/a>, and they know it. This classy waterfront establishment is beautifully designed to bring the outside in. Essentially, it is a restaurant without walls, with floor to ceiling windows on all sides. On pleasant evenings, enjoy a postcard perfect sunset outside on the patio, with one of the best pina coladas on the island. \u003c/p>\n\u003cp>\u003cstrong>Chef Peter Merriman\u003c/strong> has been at the forefront of Hawaii's local sustainability movement for over 20 years now, and his menu features an impressive array of Hawaii regional cuisine sourced from local farmers, producers, and ranchers. \u003c/p>\n\u003cp>Our favorite dish was the \u003cstrong>Pan Roasted Diver Sea Scallops\u003c/strong> with applewood-smoked bacon, creamed Kula corn, Anuhea asparagus, and tarragon. Actually the \u003cstrong>Creamed Kula Corn\u003c/strong> by itself was the show-stopper of the evening. \u003c/p>\n\u003cp>Did you know that Maui produces some of the sweetest corn on Earth? This is actually a neat fact…there are a number of widely varying microclimates on the island, ranging from the hot and sunny coasts, to humid jungle, to the cool, dry climates of what is called \"upcountry.\" This range of climates allows for a wide range of produce to be farmed. \u003c/p>\n\u003cp>The region called Kula, full of soil blessed with nutrient-rich volcanic ash, is prime land for growing corn. Hence, acres upon acres of corn fields, far as the eye can see, stretching along the highway -- completely unexpected and disorienting. \u003c/p>\n\u003cp>Merriman's sources a lot of Kula corn. Mmmm…the stuff is so good, you want to bathe in it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's Kapalua\u003c/a>\u003cbr>\n1 Bay Club Place\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 669-6400\u003c/p>\n\u003cp>\u003cstrong>7.\tThe Banyan Tree ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\" alt=\"The Banyan Tree, Maui\" title=\"The Banyan Tree, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15973\">\u003c/a>\u003c/p>\n\u003cp>From the interesting conversations I had with local chefs and food fiends, it seems as if Hawaii has just started to ride the wave of the local/sustainable movement that we know so well here in San Francisco. Because it’s just starting to gain popularity, it still has a shiny, new, feel to it all. It was great to see people so jazzed about hydroponics, and excited about planting home gardens -- even \"resort\" gardens, like the ones \u003cstrong>Chef Ryan Urig\u003c/strong>, of \u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>, built right on the grounds of The Ritz-Carlton, Kapalua. \u003c/p>\n\u003cp>The Banyan Tree is located inside the resort grounds, and just a stone-throw away from its front steps, next to the stunning hotel pool, is a legitimate herb garden, flourishing with things like grapefruit mint and Thai basil, free for guests to walk through and admire (and pluck a garnish for their cocktail if they so wished). Further behind the scenes is an impressive hydroponic farming system in the works, as well as a large composting operation. Cool stuff. \u003c/p>\n\u003cp>The chefs not only farm, they cook pretty darn well too. Favorite tastes included an appetizer duo of \u003cstrong>Abalone\u003c/strong>, served with crispy Brussels sprouts, lamb bacon and dates, and \u003cstrong>Watermelon Salad\u003c/strong>, with fresh horseradish and a jelly-like orb filled with watermelon juice that bursts in your mouth when you eat it. Also loved the \u003cstrong>Crispy Moi\u003c/strong> (a traditional Hawaiian fish that used to be served to royalty) with English Pea Risotto, and the \u003cstrong>Grilled Lamb Loin\u003c/strong> with Lentil Dahl and Raita was perfectly cooked and seasoned well.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>\u003cbr>\n1 Ritz-Carlton Dr\u003cbr>\nThe Ritz-Carlton Hotel\u003cbr>\nKapalua, HI 96767\u003cbr>\n(808) 669-6200\u003cbr>\n\u003cem>Open Tue-Sat 5:30 pm - 9:30 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>8.\tSpam Masubi\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\" alt=\"Spam Masubi\" title=\"Spam Masubi\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15983\">\u003c/a> \u003c/p>\n\u003cp>A Maui Top Eats list wouldn't be complete without mention of this classic Hawaiian snack. \u003cstrong>Spam Masubi\u003c/strong> is fried spam over sushi rice, wrapped with seaweed into a neat little, hand-held burst of carb and fatty meat energy. It's what you see moms feeding their kiddies at the airport to tide them over (a bit more substantial than Cheerios, no?); it's what you see construction workers eating in the morning for an on-the-go breakfast; it's what you see my fiancé grabbing from the shelves of delis and general stores every chance he gets because he knows I won't let him eat Spam so freely back on mainland.\u003c/p>\n\u003cp>\u003cstrong>9.\tOld Lahaina Luau ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\" alt=\"Old Lahaina Luau\" title=\"Old Lahaina Luau\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15978\">\u003c/a>\u003c/p>\n\u003cp>When in Rome, right? I couldn't leave Hawaii without experiencing a real luau! Every single travel guide, concierge, and local pointed to one place as the best: \u003cstrong>The Old Lahaina Luau\u003c/strong>. \u003c/p>\n\u003cp>Tickets are pricey, and sure, you feel like every tourist on the island is there with you, but man oh man, is it worth it. What a party. Unlimited tropical cocktails, an endless buffet of traditional \u003ca href=\"http://www.oldlahainaluau.com/luaumenu.html\">luau fare\u003c/a> like Polynesian Baked Mahi Mahi, Pulehu Steak, Lomi Lomi Salmon, Ahi Poke, Poi Rolls made with mashed purple taro, and guava butter, and…drumroll please…\u003cstrong>Kalua Pua'a\u003c/strong>, pork roasted underground in a traditional \u003cem>imu\u003c/em>. Pork. So good. \u003c/p>\n\u003cp>The staff are total pros as well, and even with nightly sold-out shows for 500 guests, the evening runs smooth as cocoa butter. You get the royal Hawaiian treatment, watch the sun set dreamily into the ocean, sit under the stars, and enjoy a first class show of beautiful dancers, shakin' what their momma gave 'em. \u003c/p>\n\u003cp>If there is one touristy thing you do, make this it. \u003c/p>\n\u003cp>\u003ca href=\"http://www.oldlahainaluau.com/\">Old Lahaina Luau\u003c/a>\u003cbr>\n1251 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-1998\u003c/p>\n\u003cp>\u003cstrong>10. Pineapple Express ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15981\">\u003c/a> \u003c/p>\n\u003cp>Juicy, nectar-sweet, \u003ca href=\"http://www.mauipineapple.com/\">Maui Gold Pineapples\u003c/a>. If your entire trip to Maui was embodied into one single flavor, this would be it.\u003c/p>\n\u003cp>Wandering around Lahaina on our last day, we stumbled upon \u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc.\u003c/a>, a shipping company that specializes in sending gourmet goods like \u003cstrong>Maui Gold pineapples\u003c/strong>, \u003cstrong>sweet Maui onions\u003c/strong>, even \u003cstrong>coconut-grams\u003c/strong> (beats a postcard any day), back to mainland.\u003c/p>\n\u003cp>Nothing like a case of the sweetest pineapples ever to make your coworkers/family/friends not hate you for leaving them behind while you frolicked in the tropical sun all day. While you're at it, get an extra case. You'll need it to ease yourself through the imminent island withdrawal you'll be experiencing when you leave this paradise.\u003c/p>\n\u003cp>\u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc. \u003c/a>\u003cbr>\n121 Dickenson St.\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-8067\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Well that wraps it up! \u003cem>A hui hou\u003c/em>, Maui! Until we meet again...\u003c/p>\n\n","blocks":[],"excerpt":"The food we discovered on Maui was an interesting mix of hearty no-frills home-cooking, and high-end fine dining. Get ready to eat your way through paradise...","status":"publish","parent":0,"modified":1281971677,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":58,"wordCount":2130},"headData":{"title":"Maui: Top 10 Eats | KQED","description":"The food we discovered on Maui was an interesting mix of hearty no-frills home-cooking, and high-end fine dining. Get ready to eat your way through paradise...","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Maui: Top 10 Eats","datePublished":"2010-08-18T15:00:02.000Z","dateModified":"2010-08-16T15:14:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"15972 http://blogs.kqed.org/bayareabites/?p=15972","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/","disqusTitle":"Maui: Top 10 Eats","path":"/bayareabites/15972/maui-top-10-eats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Intro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Intro.jpg\" alt=\"Maui\" title=\"Maui\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15975\">\u003c/a>\u003c/p>\n\u003cp>There are many reasons I love living in the Bay Area. The climate, the food, the people…the proximity to Hawaii. Which brings me to the many reasons I've fallen so hard for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/14/alii-kula-lavender-farm-maui/\">Maui\u003c/a>. The climate, the food, the people… \u003c/p>\n\u003cp>I had the good fortune to attend the \u003ca href=\"http://lickmyspoon.com/foodmusings/maui-edition-2010-kapalua-wine-and-food-festival/\">Kapalua Wine and Food Festival\u003c/a> not too long ago, and while I was in town, decided to treat myself to a few extra days of blue skies, ocean breeze, and of course, good eats. The food we discovered on Maui was an interesting mix of hearty no-frills home-cooking, and high-end fine dining. \u003c/p>\n\u003cp>Without further ado, here's my guide to eating your way through paradise: \u003c/p>\n\u003cp>\u003cstrong>1.\tDa Kitchen ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\" alt=\"short ribs at Da Kitchen, Maui\" title=\"short ribs at Da Kitchen, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15994\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This bustling local hot spot is hardly a well-kept secret. Locals and tourists alike head to \u003cstrong>Da Kitchen\u003c/strong> for heaping portions of solid home-cooking, Hawaiian style. Conveniently located near the Kahului airport (OGG), it is an awesome way to kick off (and cap off) your Maui eatfest -- yes, it was so good, it was not only my first meal on the island, I made sure it was my last as well. \u003c/p>\n\u003cp>I boarded the plane back to SFO with an order of the \u003cstrong>Kalbi Ribs\u003c/strong> to go, and boy, were the folks in the next row jealous. They kept making eyes at my dinner: five big slabs of tender charbroiled short ribs, marinated in a house teriyaki sauce.\u003c/p>\n\u003cp>Da Kitchen is notorious for their \"big boy\"-sized servings. The plate lunches are their specialty, all served with two scoops of steamed rice and a side of potato mac salad or green salad. If delicious, savory short ribs aren’t your style, try \u003cstrong>Da \"Lau Lau\" Plate\u003c/strong> (two steamed pieces of cured fatty pork wrapped in taro leaves with a side of lomi salmon), \u003cstrong>Loco Moco\u003c/strong> (homemade burger patty topped with two eggs, onions, mushrooms and gravy), or \u003cstrong>Chicken Katsu\u003c/strong> (chicken breaded in panko batter, served with a Japanese BBQ sauce). \u003c/p>\n\u003cp>\u003ca href=\"http://www.da-kitchen.com/\">Da Kitchen\u003c/a>\u003cbr>\n425 Koloa St, Ste 104\u003cbr>\nKahului, HI 96732\u003cbr>\n(808) 871-7782\u003cbr>\n\u003cem>Open Mon-Fri 11 am – 8 pm; Sat 11 am – 4 pm (call ahead of time, they sometimes close later if it's busy)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\tUlulani's Shave Ice ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\" alt=\"Ululani's shave ice, Maui\" title=\"Ululani's shave ice, Maui\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15974\">\u003c/a>\u003c/p>\n\u003cp>You can't go to Hawaii without getting a taste of \u003cstrong>Shave Ice\u003c/strong>. \u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a> puts snow cones to shame. Shoot, it even puts most other shave ice places to shame. You may be asking yourself, what's the big deal? It's just ice and syrup, right? Wrong. It is powdery soft, creamy, icy magic, flavored with joy. \u003c/p>\n\u003cp>There's a reason this spot boasts a perfect 5 star score with 130 reviews and counting on \u003ca href=\"http://www.yelp.com/biz/ululanis-hawaiian-shave-ice-lahaina\">Yelp\u003c/a>. The stuff is amazing. The ice is shaved so fine that it actually produces a \u003cem>creamy\u003c/em> texture. 95% of Ululani's flavors are made with premium purees, concentrates and/or extracts. These homemade syrups are what set Ululani's shave ice apart from all the rest. \u003c/p>\n\u003cp>I tried their most popular flavor combo, the \u003cstrong>Haleakala\u003c/strong>, and fell in love. ½ coconut and ½ leche (a milky flavor with soft hints of cinnamon and nutmeg), topped with their signature \"snow cap\" (a sweet condensed milk and cream mixture). To. Die. For. \u003c/p>\n\u003cp>Read more about \u003cstrong>David and Ululani Yamashiro's\u003c/strong> \u003ca href=\"http://www.mauimagazine.net/Maui-Magazine/July-August-2010/Five-Star-Shave-Ice/\">sweet story\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a>\u003cbr>\n819 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(360) 609-5678\u003cbr>\n\u003cem>Open every day, 11 am – 10 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>3. Lahaina Grill ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\" alt=\"Lahaina Grill, Maui\" title=\"Lahaina Grill, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15977\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a> was our favorite splurge meal of the trip. The setting was comfortable and unassuming, the service was on point and friendly, and the food was phenomenal. \u003c/p>\n\u003cp>Our picks: The \u003cstrong>Seared Ahi and Hudson Valley Foie Gras\u003c/strong> appetizer blew us away. It was the best dish of our entire vacation. Who would've thought that this combo could work so well? The richness of the foie melded seamlessly with the luxurious ahi tuna, resulting in the most heavenly bite. The dish was served with a Dalmatia fig compote, sautéed Kula spinach, and finished in a sweet Maui onion duck demi-glace. Perfection.\u003c/p>\n\u003cp>Also of note was the signature \u003cstrong>Triple Berry Pie\u003c/strong>. A tall stack of luscious raspberries, blueberries, and black currants, nestled in a light flaky crust sparkling with turbinado sugar. No room for dessert? A word to the wise, take this home and have it for breakfast! I can't wait to try the \u003ca href=\"http://www.lahainagrill.com/recipe.php?k=a\">recipe\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a>\u003cbr>\n127 Lahainaluna Road\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-5117\u003c/p>\n\u003cp>\u003cstrong>4.\tKomoda Bakery ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\" alt=\"Komoda Bakery, Maui\" title=\"Komoda Bakery, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15976\">\u003c/a>\u003c/p>\n\u003cp>One of the famous sights on Maui is the majestic \u003cstrong>Haleakala\u003c/strong> volcano summit. Sunrise at Haleakala is surreal. If you're staying in West Maui like we were, you need to hit the road by 3 am in order to make the trek up 10,000 feet up above sea level where it is actually \u003cem>cold\u003c/em>. After watching the sun come up, sitting on top of the clouds, being on top of the world, you feel pretty darn good. \u003c/p>\n\u003cp>And then, when you realize that \u003cstrong>T. Komoda Store & Bakery\u003c/strong> is conveniently located in Makawao, at the base of the mountain, you are truly convinced that all is good in the world. This place is a total gem. Walking in is like entering a time capsule. \u003c/p>\n\u003cp>People rave about the \u003cstrong>Cream Puffs\u003c/strong>. The pastry shell is light and fluffy, and the cream filling is more like a vanilla custard rather than whipped cream or pastry cream. My favorite though, was the guava jam-filled \u003cstrong>Malasada Donut\u003c/strong>, sparkling with sugar. And the \u003cstrong>Stick Donut\u003c/strong>. Yeah, you heard me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/t-komoda-store-and-bakery-makawao\">T. Komoda Store & Bakery \u003c/a>\u003cbr>\n3674 Baldwin Avenue\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-7261\u003cbr>\n\u003cem>Closed Sun & Wed, Open M-T-TH-F, 7 am - 5 pm\u003c/em>\u003cbr>\nBeware, the bakery is closed on Sundays and Wednesdays. We learned this the hard way…all was not lost however, because we subsequently discovered… \u003c/p>\n\u003cp>\u003cstrong>5.\tRodeo General Store ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\" alt=\"Rodeo General Store, Maui\" title=\"Rodeo General Store, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15982\">\u003c/a> \u003c/p>\n\u003cp>Located across the street from Komoda Bakery, is this hidden gem. The \u003cstrong>Rodeo General Store\u003c/strong> is stocked full of house-made goodies, both savory: \u003cstrong>Smoked Marlin Dip\u003c/strong> (so so good), \u003cstrong>Kalamata Olive Hummus\u003c/strong>, \u003cstrong>Carrot Cashew Pate\u003c/strong>; and sweet: \u003cstrong>Lilikoi Tapioca\u003c/strong>, \u003cstrong>Raw Chia Vanilla \"Custed\"\u003c/strong>, \u003cstrong>Gogi Brown Rice Pudding\u003c/strong>, \u003cstrong>Maclava\u003c/strong> (macadamia nuts + baklava = swoon). \u003c/p>\n\u003cp>The flavor combos are creative, fresh, and slant on the hippie-healthy side. Grab some pita chips and some of their awesome dips, and you've got yourself a beach picnic. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rodeo-general-store-makawao\">Rodeo General Store \u003c/a>\u003cbr>\n3661 Baldwin Ave\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-1868\u003c/p>\n\u003cp>\u003cstrong>6.\tMerriman's Kapalua ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\" alt=\"Merriman's, Maui\" title=\"Merriman's, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15980\">\u003c/a>\u003c/p>\n\u003cp>Speaking of beaches, nothing beats the view at \u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's\u003c/a>, and they know it. This classy waterfront establishment is beautifully designed to bring the outside in. Essentially, it is a restaurant without walls, with floor to ceiling windows on all sides. On pleasant evenings, enjoy a postcard perfect sunset outside on the patio, with one of the best pina coladas on the island. \u003c/p>\n\u003cp>\u003cstrong>Chef Peter Merriman\u003c/strong> has been at the forefront of Hawaii's local sustainability movement for over 20 years now, and his menu features an impressive array of Hawaii regional cuisine sourced from local farmers, producers, and ranchers. \u003c/p>\n\u003cp>Our favorite dish was the \u003cstrong>Pan Roasted Diver Sea Scallops\u003c/strong> with applewood-smoked bacon, creamed Kula corn, Anuhea asparagus, and tarragon. Actually the \u003cstrong>Creamed Kula Corn\u003c/strong> by itself was the show-stopper of the evening. \u003c/p>\n\u003cp>Did you know that Maui produces some of the sweetest corn on Earth? This is actually a neat fact…there are a number of widely varying microclimates on the island, ranging from the hot and sunny coasts, to humid jungle, to the cool, dry climates of what is called \"upcountry.\" This range of climates allows for a wide range of produce to be farmed. \u003c/p>\n\u003cp>The region called Kula, full of soil blessed with nutrient-rich volcanic ash, is prime land for growing corn. Hence, acres upon acres of corn fields, far as the eye can see, stretching along the highway -- completely unexpected and disorienting. \u003c/p>\n\u003cp>Merriman's sources a lot of Kula corn. Mmmm…the stuff is so good, you want to bathe in it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's Kapalua\u003c/a>\u003cbr>\n1 Bay Club Place\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 669-6400\u003c/p>\n\u003cp>\u003cstrong>7.\tThe Banyan Tree ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\" alt=\"The Banyan Tree, Maui\" title=\"The Banyan Tree, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15973\">\u003c/a>\u003c/p>\n\u003cp>From the interesting conversations I had with local chefs and food fiends, it seems as if Hawaii has just started to ride the wave of the local/sustainable movement that we know so well here in San Francisco. Because it’s just starting to gain popularity, it still has a shiny, new, feel to it all. It was great to see people so jazzed about hydroponics, and excited about planting home gardens -- even \"resort\" gardens, like the ones \u003cstrong>Chef Ryan Urig\u003c/strong>, of \u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>, built right on the grounds of The Ritz-Carlton, Kapalua. \u003c/p>\n\u003cp>The Banyan Tree is located inside the resort grounds, and just a stone-throw away from its front steps, next to the stunning hotel pool, is a legitimate herb garden, flourishing with things like grapefruit mint and Thai basil, free for guests to walk through and admire (and pluck a garnish for their cocktail if they so wished). Further behind the scenes is an impressive hydroponic farming system in the works, as well as a large composting operation. Cool stuff. \u003c/p>\n\u003cp>The chefs not only farm, they cook pretty darn well too. Favorite tastes included an appetizer duo of \u003cstrong>Abalone\u003c/strong>, served with crispy Brussels sprouts, lamb bacon and dates, and \u003cstrong>Watermelon Salad\u003c/strong>, with fresh horseradish and a jelly-like orb filled with watermelon juice that bursts in your mouth when you eat it. Also loved the \u003cstrong>Crispy Moi\u003c/strong> (a traditional Hawaiian fish that used to be served to royalty) with English Pea Risotto, and the \u003cstrong>Grilled Lamb Loin\u003c/strong> with Lentil Dahl and Raita was perfectly cooked and seasoned well.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>\u003cbr>\n1 Ritz-Carlton Dr\u003cbr>\nThe Ritz-Carlton Hotel\u003cbr>\nKapalua, HI 96767\u003cbr>\n(808) 669-6200\u003cbr>\n\u003cem>Open Tue-Sat 5:30 pm - 9:30 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>8.\tSpam Masubi\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\" alt=\"Spam Masubi\" title=\"Spam Masubi\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15983\">\u003c/a> \u003c/p>\n\u003cp>A Maui Top Eats list wouldn't be complete without mention of this classic Hawaiian snack. \u003cstrong>Spam Masubi\u003c/strong> is fried spam over sushi rice, wrapped with seaweed into a neat little, hand-held burst of carb and fatty meat energy. It's what you see moms feeding their kiddies at the airport to tide them over (a bit more substantial than Cheerios, no?); it's what you see construction workers eating in the morning for an on-the-go breakfast; it's what you see my fiancé grabbing from the shelves of delis and general stores every chance he gets because he knows I won't let him eat Spam so freely back on mainland.\u003c/p>\n\u003cp>\u003cstrong>9.\tOld Lahaina Luau ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\" alt=\"Old Lahaina Luau\" title=\"Old Lahaina Luau\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15978\">\u003c/a>\u003c/p>\n\u003cp>When in Rome, right? I couldn't leave Hawaii without experiencing a real luau! Every single travel guide, concierge, and local pointed to one place as the best: \u003cstrong>The Old Lahaina Luau\u003c/strong>. \u003c/p>\n\u003cp>Tickets are pricey, and sure, you feel like every tourist on the island is there with you, but man oh man, is it worth it. What a party. Unlimited tropical cocktails, an endless buffet of traditional \u003ca href=\"http://www.oldlahainaluau.com/luaumenu.html\">luau fare\u003c/a> like Polynesian Baked Mahi Mahi, Pulehu Steak, Lomi Lomi Salmon, Ahi Poke, Poi Rolls made with mashed purple taro, and guava butter, and…drumroll please…\u003cstrong>Kalua Pua'a\u003c/strong>, pork roasted underground in a traditional \u003cem>imu\u003c/em>. Pork. So good. \u003c/p>\n\u003cp>The staff are total pros as well, and even with nightly sold-out shows for 500 guests, the evening runs smooth as cocoa butter. You get the royal Hawaiian treatment, watch the sun set dreamily into the ocean, sit under the stars, and enjoy a first class show of beautiful dancers, shakin' what their momma gave 'em. \u003c/p>\n\u003cp>If there is one touristy thing you do, make this it. \u003c/p>\n\u003cp>\u003ca href=\"http://www.oldlahainaluau.com/\">Old Lahaina Luau\u003c/a>\u003cbr>\n1251 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-1998\u003c/p>\n\u003cp>\u003cstrong>10. Pineapple Express ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15981\">\u003c/a> \u003c/p>\n\u003cp>Juicy, nectar-sweet, \u003ca href=\"http://www.mauipineapple.com/\">Maui Gold Pineapples\u003c/a>. If your entire trip to Maui was embodied into one single flavor, this would be it.\u003c/p>\n\u003cp>Wandering around Lahaina on our last day, we stumbled upon \u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc.\u003c/a>, a shipping company that specializes in sending gourmet goods like \u003cstrong>Maui Gold pineapples\u003c/strong>, \u003cstrong>sweet Maui onions\u003c/strong>, even \u003cstrong>coconut-grams\u003c/strong> (beats a postcard any day), back to mainland.\u003c/p>\n\u003cp>Nothing like a case of the sweetest pineapples ever to make your coworkers/family/friends not hate you for leaving them behind while you frolicked in the tropical sun all day. While you're at it, get an extra case. You'll need it to ease yourself through the imminent island withdrawal you'll be experiencing when you leave this paradise.\u003c/p>\n\u003cp>\u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc. \u003c/a>\u003cbr>\n121 Dickenson St.\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-8067\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well that wraps it up! \u003cem>A hui hou\u003c/em>, Maui! Until we meet again...\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15972/maui-top-10-eats","authors":["5037"],"categories":["bayareabites_752","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_114","bayareabites_2165","bayareabites_8260","bayareabites_8348"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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