Homemade Tacos Al Pastor

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1. 1Step 1: In a large saucepan over medium-high heat, toast the chiles, turning occasionally, until puffed, pliable, lightly browned in spots, and very aromatic, about 5 minutes. Add the chicken stock (it should boil immediately), then pour the contents into a small bowl and set aside, loosely covered.
2. 2Step 2: Wipe out the saucepan, add the oil, and return to medium-high heat until shimmering. Add the cumin, oregano, and achiote and cook, stirring frequently, until aromatic but not browned, about 30 seconds. Add the chipotle chile and adobo sauce and cook until aromatic, about 30 seconds longer. Add the vinegar, salt, and sugar and remove from heat.
3. 3Step 3: Scrape the contents of the saucepan into a blender along with the garlic and the chiles with their soaking liquid. Blend on high until completely smooth, about 1 minute, scraping down the sides as needed. Set aside to cool slightly.
4. 4Step 4: Using a very sharp chef's knife or slicing knife, slice the pork sirloin as thin as possible. If necessary, place the meat in the freezer for 15 minutes to firm it up. Split the sides of a heavy-duty zipper-lock bag. Place one slice of meat inside the bag and pound with the bottom of a heavy 8-inch skillet or a meat pounder until less than 1/4-inch thick. Transfer to a large bowl. Repeat with the remaining meat.
5. 5Step 5: Add the marinade to the bowl and toss with your hands until every piece of meat is evenly coated.
6. 6Step 6: Line the bottom of a disposable aluminum loaf pan with a layer of bacon. Add a layer of marinated meat. Continue layering until all the meat is used, finishing with bacon on top. (It may pile above the pan a little; that's okay.) Cover tightly with plastic wrap and refrigerate for at least 4 hours and up to 36 hours.
7. 7Step 7: Indoor cooking: Preheat the oven to 275°F. Uncover the aluminum loaf pan and place it on a foil-lined rimmed baking sheet. Transfer to the oven and cook until the meat is completely tender, about 4 hours. Remove from the oven, let cool slightly, cover with aluminum foil, and refrigerate for at least 2 hours and up to overnight.
8. 8Step 8: Outdoor cooking: Light half a chimney of charcoal and wait until the coals are mostly covered in gray ash. Spread the coals under one half of the coal grate and place the cooking grate on top. Alternatively, set one set of burners on a gas grill to low and leave the remaining burners off. Unwrap the aluminum loaf pan and place it directly over the cooler side of the grill, placing a drip pan underneath if desired. Cover the grill and cook until the loaf registers 180 to 190°F in the center, about 4 hours, adding more coals or adjusting burners to maintain an air temperature of around 275°F. Remove from the grill, let cool slightly, cover with foil, and refrigerate for at least 2 hours and up to overnight.
9. 9Step 9: To serve: Preheat the oven to 350°F. Remove the cooked meat from the aluminum tray, scraping off any fat or jellied juices from its sides. Use a spoon to collect the fat and juices from the tray, reserving each separately. Using a sharp knife or slicing knife, slice the meat as thinly as possible to create fine shavings. Transfer to a bowl.
10. 10Step 10: If the fat from the meat is solid, heat it gently in the microwave or oven until melted. Place the pineapple pieces on a foil-lined rimmed baking sheet. Brush with the fat. Roast until completely tender, about 25 minutes. Remove from the oven and let cool slightly.
11. 11Step 11: About 10 minutes before the pineapple is done, transfer the meat and 1 tablespoon of fat to a large cast iron or non-stick skillet. Heat over medium-high heat, stirring occasionally, until the meat crisps and deeply browns in spots. Add any reserved juices and toss to combine, cooking until reduced to a moist glaze. Transfer to a warmed serving bowl.
12. 12Step 12: Chop the roasted pineapple into large chunks. Serve immediately with the warmed tortillas, onion, cilantro, salsa, and lime wedges. The meat is very moist and should be packed into double-stacked tortillas.