Al Pastor Street Tacos

Directions

1. Slice the pork shoulder into about ¼ inch slices.

2. Combine achiote paste, Guajillo chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps in a bowl. If you use dry Guajillo chilis chopped, you can blend them into the marinade.

3. Place the sliced pork shoulder and marinade into a Ziploc bag. Move the meat around to make sure completely covered and place it in the fridge for 2-3 hours or up to 3 days.

4. Once the meat is ready, preheat your pellet grill with GMG Fruitwood pellets to 350 degrees. While the grill is heating up, place the pineapple slices and sliced pork shoulder onto the Skewer Hack. Start and end with a pineapple slice.

5. Once the grill is up to temp, place the Skewer Hack directly in the middle of the pellet grill. You can also add a meat probe or two to monitor the internal temp while it cooks. Let cook for 1.5 hours, or until the pork is slightly charred on the outside and a deep red.

6. Remove the Skewer Hack from the grill and let rest for about 10 minutes. Then carve off thin slices of pork and roasted pineapple.

7. Warm up your corn or flour tortillas. To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, queso fresco crumbles, and then a small spoonful of the salsa. Squeeze a bit of lime on the taco and enjoy!