Tacos Al Pastor

Ingredients

• 3 pounds boneless pork shoulder – cut into 0.25-inch slices
• 6 pieces dried guajillo chiles – stems and seeds removed
• 1 cup pineapple juice
• 0.25 cup white vinegar
• 2 tablespoons achiote paste
• 5 cloves garlic cloves
• 1 teaspoon Mexican oregano
• 1 teaspoon ground cumin
• 0.5 teaspoon ground allspice
• 0.25 teaspoon ground clove
• 2 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons neutral oil
• 0.5 piece onion – halved (base for roasting)
• 1 piece fresh pineapple – cut one 0.5-inch slice for roasting; remainder finely chopped (for serving)
• 16 pieces corn tortillas
• white onion – finely chopped (for serving)
• cilantro – finely chopped (for serving)
• limes – cut into wedges (for serving)

Instructions

1. Place the boneless pork shoulder in the freezer until firm at the edges for easier slicing, 20–30 minutes, then cut into 0.25-inch slices.
2. Toast the dried guajillo chiles in a dry skillet over medium heat until fragrant and pliable, about 30–45 seconds per side. Cover with very hot water and soak until softened, about 15 minutes; drain well.
3. Blend a smooth adobo, 1 minute: the soaked chiles, pineapple juice, white vinegar, achiote paste, garlic cloves, Mexican oregano, ground cumin, ground allspice, ground clove, kosher salt, black pepper, and neutral oil.
4. Combine the sliced meat with the adobo, coating every piece. Cover and refrigerate at least 6 hours, preferably 8–12 hours.
5. Heat the oven to 400°F. Line a small rimmed baking sheet or loaf pan with foil. Thread 2–3 metal (or soaked wooden) skewers vertically through the onion to form a steady base.
6. Cut a 0.5-inch slice from the fresh pineapple; reserve the rest for topping. Stack the marinated meat onto the skewers in compact layers about 5–6 inches wide, pressing to eliminate air gaps, and cap with the pineapple slice. Let stand at room temperature 20–30 minutes while the oven finishes heating.
7. Roast until the outside is browned and an instant-read thermometer inserted in the center reads 165°F, 60–75 minutes, rotating the pan halfway for even cooking.
8. Switch the oven to broil (high) and broil until the edges are lightly charred, 3–6 minutes. Rest the stack 10 minutes.
9. Warm the corn tortillas on a hot, dry skillet over medium-high heat until pliable with light brown spots, 30–60 seconds per side; keep wrapped in a clean towel.
10. Shave thin slices of meat and bits of the roasted pineapple from the stack with a sharp knife, then coarsely chop for bite-sized pieces.
11. Assemble tacos: fill warm tortillas with the shaved meat and roasted pineapple, then top with white onion, chopped pineapple, and cilantro to taste.
12. Serve immediately with limes, squeezing over the tacos right before eating.