Tacos al Pastor Spit Grilled

Rehydrate the dried guajillo and ancho chiles by placing them in a bowl and covering with boiling water. Let them soak for 15-20 minutes until softened. Drain the chiles, reserving a little of the soaking liquid.

In a blender, combine the rehydrated chiles, achiote paste, 1/2 roughly chopped white onion, garlic cloves, orange juice, white vinegar, ground cumin, dried oregano, and salt. Add a splash of the reserved chile soaking liquid if needed, to achieve a smooth paste. The marinade should be thick but pourable.

Place the thinly sliced pork shoulder in a large bowl. Pour the blended marinade over the pork, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight, allowing the flavors to deeply penetrate the meat.

Preheat your vertical spit grill to medium-high heat. Skewer the marinated pork slices onto the vertical spit, stacking them tightly. Place a thick slice of pineapple on top and bottom of the meat stack. This traditional setup helps keep the meat moist and adds flavor.

Place the assembled trompo on the spit grill. Cook for 30-40 minutes, or until the pork is deeply caramelized and cooked through, with slightly crispy edges. The rotating motion ensures even cooking. Use a meat thermometer to ensure the internal temperature reaches 145F (63C).

Once cooked, carefully remove the trompo from the grill. Using a sharp knife, shave thin slices of the al pastor pork directly from the spit, allowing some of the pineapple to fall with the meat. Serve immediately on warm corn tortillas, garnished with finely diced white onion, fresh cilantro, and a squeeze of lime.