-Take your pork butt and pat it dryyyy. Place it in the freezer until slightly firm, which makes it easier to slice into 1/2-inch slices.
-Prepare the marinade by bringing a pot of water to a boil. Add guajillo chilis, ancho chilis, chile de árbol, a couple of whole cloves, and bay leaves. Cover with a lid and steep for 10–15 minutes. Remove the chilis from the water and transfer them to a blender.
-Add half a yellow onion, garlic cloves, achiote paste, pineapple juice, white vinegar, kosher salt, black pepper, Mexican oregano, a pinch of cinnamon, cumin, and a little water to thin. Blend until smooth.
-Spread a thin layer of marinade in a hotel pan, then add the pork slices, coating them completely. Cover and refrigerate for 24 hours.
-When ready to cook, place a chunk of pineapple at the base of a vertical skewer or rod attached to a plate. Layer marinated pork slices on top, building the stack tall, and finish with another chunk of pineapple on top.
-Fire up your grill or pit to about 300–350°F. Position the pork tower beside the coals, close the lids, and let it cook slowly. Rotate the pork stack every 20–30 minutes so all sides cook evenly, adding coals as needed. Cook for 3–6 hours, basting occasionally with pineapple juice.
- If you prefer cooking through, allow the pork to reach 145–150°F internal temperature. If the outside darkens too much, wrap the stack in foil until finished. Let rest before slicing. Once sliced, toss the meat with a pinch of salt and some of the tray juices.
-Make the salsa verde. In a pot of boiling water, add jalapeños, garlic cloves, and onion. Boil until softened, about 10 minutes. Transfer to a blender with lime juice, salt, cilantro, and neutral oil. Blend until smooth, taste, and adjust seasoning.
-For the tortillas, mix masa harina with a pinch of salt and warm water to form a soft dough. Knead until smooth, then divide into 25 g balls. Press into tortillas and cook on a hot stovetop griddle, about a minute on each side. Transfer to a tortilla warmer to finish steaming.
-Assemble the tacos by layering al pastor pork on a warm corn tortilla. Add grilled pineapple, salsa verde, diced onion, and chopped cilantro.
-Enjoy!
