Rotisserie Al Pastor Street Tacos

• •2.5 lb Pork shoulder (Boston butt) (boneless, trimmed of excess hard fat)
• •3 tbsp Achiote paste (Made from annatto seeds, it provides an earthy, peppery flavor and vibrant red color. Look for brands like El Yucateco or La Anita in the international aisle of larger supermarkets, Mexican grocery stores, or online retailers.)
• •1 cup Pineapple juice
• •1 cup White vinegar
• •2 piece Chipotle peppers in adobo (Smoked and dried jalapeños rehydrated and canned in a tangy, slightly spicy tomato-based sauce. You'll use both the peppers and some of the sauce. Find them in the international or Mexican aisle of most supermarkets, or online.)
• •1 tbsp Adobo sauce (from the can of chipotle peppers)
• •4 piece Garlic cloves (peeled)
• •1 piece White onion (roughly chopped)
• •1 tsp Ground cumin
• •1 tsp Dried oregano (Mexican oregano has a distinct citrusy and earthy flavor that differs from Mediterranean oregano. It's highly recommended for authentic taste. Find it in Mexican grocery stores, spice shops, or online.)
• •1 tsp Salt
• •1 tsp Black pepper
• •1 piece Fresh pineapple (peeled, cored, and sliced into 1/2-inch thick rounds)
• •16 piece Small corn tortillas
• •1 piece White onion (finely diced, for serving)
• •1 cup Fresh cilantro (chopped, for serving)
• •4 piece Lime wedges (for serving)
• •to taste Salsa or hot sauce (optional, for serving)

Instructions

1. 1

   **Prepare the Pork:** Choose a boneless pork shoulder (Boston butt) for its excellent fat marbling and flavor. Trim off any very hard, thick pieces of fat, but leave some of the softer fat for moisture and flavor. Slice the pork into 1/4 to 1/2-inch thick slices, aiming for pieces roughly 4-6 inches wide.

2. 2

   **Make the Marinade:** In a blender, combine the achiote paste, pineapple juice, white vinegar, chipotle peppers and adobo sauce, garlic cloves, chopped white onion, ground cumin, dried oregano, salt, and black pepper. Blend until completely smooth. Taste and adjust seasoning if needed.

3. 3

   **Marinate the Pork:** Place the sliced pork in a large bowl or a resealable bag. Pour the marinade over the pork, ensuring all pieces are well coated. Massage the marinade into the pork. Cover and refrigerate for at least 4 hours, or preferably overnight, for best flavor.

4. 4

   **Prepare for Rotisserie:** Thread the marinated pork slices onto your horizontal rotisserie spit. To mimic the trompo, stack the slices tightly, overlapping them slightly to form a compact 'log'. You can place a pineapple slice at the beginning and end of the stack, and even alternate smaller slices of pineapple between layers of pork for flavor and moisture.

5. 5

   **Cook on the Rotisserie (Total cooking time for pork: 2-3 hours):** Set up your grill for indirect medium-low heat (around 300-325°F or 150-160°C). Place a drip pan directly underneath the pork to catch juices and prevent flare-ups. Engage the rotisserie motor and cook the pork, allowing it to turn slowly. The pork is done when it reaches an internal temperature of 145°F (63°C) and the exterior is nicely browned and slightly charred. For extra crispiness, you can increase the heat slightly towards the end of cooking or carefully move it over direct heat for a few minutes. Remove the spit from the grill and let the pork rest for 10-15 minutes.

6. 6

   **Slice and Serve:** Carefully remove the pork from the spit. Using a sharp knife, shave thin slices of the Al Pastor pork from the 'log', just like you'd see at a taco stand. Discard any pineapple pieces that were used as anchors, but slice and chop any pineapple that cooked with the pork to mix in with the meat.

7. 7

   **Assemble Tacos:** While slicing the pork, warm the corn tortillas on a dry skillet, griddle, or directly over a gas flame until soft and pliable. Place a generous spoonful of the shaved Al Pastor pork onto each warm tortilla. Top with diced white onion, fresh cilantro, and a squeeze of fresh lime juice. Add salsa or hot sauce if desired. Serve immediately and enjoy!

Chef's Tips

• 💡**For Extra Flavor:** Baste the pork occasionally with any leftover marinade (ensure it's boiled first if it touched raw meat) or simply some extra pineapple juice during the last hour of cooking to keep it moist and flavorful.
• 💡**Achieving Char:** Don't be afraid to let some parts of the pork get a good char. That crispy, browned bit is essential to the Al Pastor experience. If your grill allows, briefly expose parts to direct flame for extra crispiness at the very end.
• 💡**Pork Choice:** While pork shoulder is best, pork loin can also be used if sliced thin, but it will be leaner and may dry out faster, so keep a closer eye on it and baste more frequently.
• 💡**Leftovers:** Leftover Al Pastor makes amazing quesadillas, nachos, or even a topping for rice bowls!