How to make Al-Pastor Tacos

Roughly chop the onion(it doesn't have to be pretty). Place the onion and crushed pineapple in the food processor, process until slightly chunky. Add the orange juice and the next 9 ingredients to the food processor and puree until smooth. Slice pork even into 1 inch slices, stack each piece separately in a large resealable bag. Add the marinade and close the bag. Refrigerate for at least 2-12 hours turning the bag over every couple of hours to insure a even distribution of the marinade. Light a charcoal chimney full of charcoal. when the charcoal is lit and covered with a white ash, dump it in the grill in a even layer across the bottom grate. Grill the pork until  slightly charred and cooked through  on the outside for approximately 5-7 minutes per side. Remove from the grill and cut into bite sized pieces.  Place the tortilla on the grill to cook for 1-2 minutes per side and remove. Place pork in the center of the taco, squeeze half a lime over the top of the taco and top with fresh pico de gallo, guacamole and serve.