Al Pastor

Ingredients

• 6 pieces dried guajillo chiles – stems and seeds removed
• 2 pieces dried ancho chiles – stems and seeds removed
• 2 cups water – boiling
• 0.5 cup pineapple juice
• 0.25 cup white vinegar
• 3 tbsp achiote paste
• 1 cup white onion – roughly chopped
• 4 cloves garlic – peeled
• 1 tsp dried Mexican oregano – crumbled
• 1 tsp ground cumin
• 0.125 tsp ground clove
• 2.5 tsp kosher salt
• 0.5 tsp ground black pepper
• 2 tbsp neutral oil
• 1 cup pineapple – chopped
• 3 pounds pork shoulder – boneless, sliced 0.25-inch thick
• 1 pieces white onion – peeled and halved to anchor skewer
• 8 ounces pineapple – cut into a 0.5-inch thick slab for topping stack
• corn tortillas – warmed (for serving)
• white onion – finely chopped (for serving)
• fresh cilantro leaves – chopped (for serving)
• lime – cut into wedges (for serving)
• salsa roja – for serving (optional)

Instructions

1. Prep the chiles: Heat a dry skillet over medium. Toast the guajillo and ancho chiles, pressing with a spatula, until fragrant and slightly darkened, 30–45 seconds per side. Transfer to a bowl and cover with the boiling water. Soak until pliable, 15–20 minutes.
2. Make the adobo: Drain the chiles, reserving 0.5 cup of the soaking liquid. In a blender, combine softened chiles, chopped pineapple, white onion (roughly chopped), garlic, pineapple juice, white vinegar, achiote paste, dried Mexican oregano, ground cumin, ground clove, kosher salt, ground black pepper, neutral oil, and 0.5 cup reserved chile soaking liquid. Blend until perfectly smooth, 1–2 minutes.
3. Slice the pork shoulder into 0.25-inch thick slices (freeze it 20 minutes first to firm if needed). Place pork in a large bowl and pour the adobo over, turning to coat every piece. Cover and refrigerate at least 6 hours and up to 24 hours (12 hours ideal).
4. Heat the oven to 375°F. Line a rimmed baking sheet with foil and set a wire rack or a small sheet pan on top to catch drips. Set a sturdy vertical skewer or two parallel skewers in the center.
5. Build the stack: Place the halved white onion (to anchor) on the base. Thread marinated pork slices down the skewer(s), stacking tightly to form a compact cone about 6–8 inches tall. Top with the pineapple slab, pressing it firmly onto the stack.
6. Roast until the pork is just cooked through, edges are lightly browned, and the center registers 150–155°F, 60–75 minutes depending on thickness. Rest 10 minutes.
7. Char the exterior: Move the rack 6 inches from the broiler and broil the stack until the edges and pineapple are well caramelized, 4–6 minutes, watching closely.
8. Shave and crisp: Using a sharp knife, shave thin slices of pork from the outside of the stack. Transfer shaved meat to a hot skillet or griddle and quickly crisp, stirring, until edges sizzle and lightly char, 2–3 minutes.
9. Warm the corn tortillas on a dry skillet or comal over medium heat until pliable and lightly spotted, 30–60 seconds per side.
10. Chop some of the charred pineapple from the top slab. Assemble tacos by filling warm tortillas with pork, then top with chopped onion, cilantro, and chopped pineapple. Serve with lime wedges and salsa roja to taste.