Al Pastor Tacos You Can Actually Make at Home

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1. 1Step 1: Thinly slice the boneless pork shoulder into pieces about 1/3-inch wide each. If you wish, you can pound them to even out their thickness. Set aside.
2. 2Step 2: Peel the pineapple. First slice 2 rounds from the fruit, 1 inch wide each. Set aside. Slice the rest of the pineapple into bite-size chunks. Set aside.
3. 3Step 3: In a skillet or cast-iron pan over medium heat, lightly brown the garlic and 1/4 chopped onion in oil. Add the guajillo chiles and bay leaves. Sauté for 1 to 2 minutes.
4. 4Step 4: Add the water (1/4 cup) and apple cider vinegar. Lower heat and cover.
5. 5Step 5: Cook for 10 minutes, then turn off heat and let the mixture cool.
6. 6Step 6: Pour the cooled mixture into a blender. Add the spices, chipotle chiles, chicken stock, 1 cup water, and canned pineapple juice.
7. 7Step 7: Blend until smooth.
8. 8Step 8: Remove from blender and pour through a fine mesh strainer. Use a wood spoon to push the mixture through the mesh until there are only chunks left. Discard the chunks.
9. 9Step 9: In a container or a large zip bag, place the pork slices in the marinade, making sure they are fully immersed. Place the marinated pork in the fridge for 4 to 8 hours or overnight.
10. 10Step 10: Preheat oven to 275°F.
11. 11Step 11: Make a mini trompo: Use 2 wood skewers, each around 10” tall. Poke each skewer into opposite sides of one of your 1”-thick rounds of fresh pineapple, using it as your base.
12. 12Step 12: Place the skewered pineapple on a baking sheet or cast iron skillet.
13. 13Step 13: Layer the pork slices on top of each other, spearing each piece on the two skewers.
14. 14Step 14: When you have added all the pork pieces, top the two skewers with the second and final 1”-pineapple round on top. Your mini-trompo is ready to slow-roast.
15. 15Step 15: Place the mini-trompo in the preheated 275°F, oven for 2 1/2 to 3 hours at or until the internal temp reaches 145° F. Optional step, recommended by Vivi: As a last step, place the trompo under the broiler for 2 to 5 minutes, rotating the pan every 30 or so seconds, until all the sides are caramelized, golden-brown and crispy.
16. 16Step 16: Remove from the oven and let the mini-trompo rest for 10 minutes.
17. 17Step 17: Thinly slice the pork in downward motions, starting on the outside. Place the pork pieces in a bowl.
18. 18Step 18: In a pan over medium heat, sauté the sliced pork with sliced onions and pineapple chunks for a few minutes until they turn slightly golden.
19. 19Step 19: Once the al pastor is caramelized and the onions have softened, it's ready.
20. 20Step 20: Warm the corn tortillas on a hot comal or cast-iron pan.
21. 21Step 21: In the center of each tortilla, place 2 to 3 slices of pork. Top with chopped raw onions, fresh cilantro, and a drizzle of salsa verde, freshly made or store-bought.