Al Pastor
from https://stellanspice.com/al-pastor/

Did you know al pastor has roots in Lebanese history? They adapted the Lebanese cooking method of thinly sliced meat on a vertical spit (shawarma), but with traditional Mexican flavors. Traditionally, the meat spit should be cooked using direct heat and on constant rotation. You may not have the right kind of device for this cooking method, but you can make a mini trompo at home! Although it isn’t being cooked by direct heat, cooking it in a closed grill or oven is very effective.

Using a thick chunk of pineapple as the base, pierce it with a sturdy skewer and begin layering the pork shoulder slices on top of each other. Top with another pineapple chunk and slow roast it in the oven or grill at 275°F for 2 1/2 to 3 hours (or until internal temp reaches 145°F.) Let it rest for 10 minutes before cutting into it, then finish on a pan or griddle with sliced onions and pineapple chunks.

Use the drippings from the oven to start the onions & pineapple, then add the al pastor and cook for just a couple minutes. Serve the al pastor on corn tortillas with the cooked onions, pineapple, raw onions, cilantro, and salsa verde.

One commenter made burritos with the al pator, black beans and rice.

Ingredients:

• Pork butt - al pastor is made with pork butt (shoulder) and it’s perfect because it has some fat marbled throughout. Fat = flavor and also helps to make the pork tender. You can ask your butcher to slice it thinly for you, or you can just partially freeze it to make it easier to slice. I also like to pound the pork to tenderize it even more.
• Chiles - you’ll need two types of chiles: chile guajillo which is a dried chile, and chile chipotle en adobo which comes in a can.
• Achiote - The achiote (annatto) is very important. It gives the al pastor its signature color & flavor. Achiote can be a bit bitter though, so it’s very important to balance it out with the acidity from vinegar and pineapple juice.
• Pineapple juice - this is very important: it must be the juice that comes from canned pineapples, NOT fresh! Fresh pineapple juice contains enzymes that break down proteins to the point of mush. You’ll end up with a very unpleasant texture if you use fresh pineapple juice and marinate for longer than a couple of hours.
• Pineapple is a must for al pastor. You’ll need a whole pineapple for the mini trompo as well as grilling or cooking to pair with the al pastor.

Partially freeze your pork shoulder for a couple of hours to make it easier to slice, then pound it out thinly. You can also ask your butcher to slice it for you.

On medium heat, lightly brown the garlic and 1/4 onion in oil. Then add the guajillo chiles and bay leaves. Saute for 1-2 minutes. Add 1/4 cup each of water and apple cider vinegar. Cover on low heat for 10 minutes, then turn off heat and let it cool.

Pour everything into a blender with the spices, chipotle chiles, chicken stock (I used 1 tsp Knorr with 1 cup water), and canned pineapple juice. Blend until smooth.

*Make sure the canned pineapple juice is the kind that comes from canned pineapples, not just pineapple juice. And DO NOT use fresh pineapple juice!

Pour through a fine mesh strainer and keep pushing it through with a spoon until there are only chunks left. Discard the chunks or repurpose it to make a salsa.

Marinate the pork shoulder slices in the fridge for 4-8 hours.

You can cook the pork however you want - grill, pan fry, or roasting. My favorite method is to slow roast in the oven on a mini trompo, then finishing on a griddle or pan. To make the trompo, cut a thick slice of pineapple for the base and push a thick wooden skewer through it. Place on a baking sheet or cast iron skillet.

Layer the pork slices on top of each other, then place another pineapple on top to secure. If your pork slices are much larger, you may want to make 2 mini trompos side-by-side.

Slow roast in the oven for 2 1/2 to 3 hours at 275°F, or until the internal temp reaches 145°F. During the last 30 minutes or so, begin basting the pork with the pan juices.

*This is not required but visually looks better - during the last 10 minutes, rotate the trompo on it's side, baste in juices, and set under the broiler for 2-3 minutes, rotating until all sides have become caramelized and crispy.

Let it rest for 10 minutes before cutting into it.

Thinly slice the pork down the side of the trompo. The inside will not be caramelized & crispy like the outside - taqueros usually finish the al pastor on a griddle to achieve that.

Using the pan juices, cook some sliced onions, pineapple, and al pastor on a pan for a few minutes. Once the al pastor is nice and caramelized and the onions have softened, its ready to serve!

Serve on corn tortillas with the cooked onions, pineapple, raw onions, cilantro, and salsa verde.