Tacos Al Pastor

Prepare the marinade: 1. In a medium saucepan melt butter over medium heat. 2. Stir in the onions and garlic and cook, stirring occasionally, for 2-3 minutes or until fragrant. 3. Add the chicken stock, ancho chili peppers and chipotle chile peppers with adobo sauce to the pan and bring to a boil. 4. Cook the peppers and onions in the stock for 45 minutes. Reduce the heat to low and stir in the achiote paste, cumin, Mexican oregano, salt, sugar, and vinegar. 5. Continue to simmer for 4-5 minutes. 6. Turn off the heat. Carefully remove the stems from the Ancho chili peppers and place in the blender jar. 7. Transfer the remaining contents of the pan to the blender jar close the lid and blend until completely smooth. 8. Allow to cool to at least room temperature. Marinade can be made a day in advance if needed. Marinate the pork: 1. Place some sliced pork shoulder in a large glass bowl or a large Ziploc bag. Pour the cool marinade over the pork and massage everything together to thoroughly coat each piece of pork. 2. Cover with plastic wrap or seal tightly in the bag and refrigerate for at least four hours or 24 hours. Cook the meat: 1. Preheat your smoker to 275°. 2. Assemble the meat on the spit. Using a vertical skewer or rotisserie attachment, slide meat onto the skewer one piece at a time starting first with a slice of pineapple keeping the meat even around the edges and sides so there aren’t any large pieces of meat overhanging any other. Place a slice of pineapple in the middle and on top. 3. Smoked the Al Pastor. Placed assembled Al Pastor meat on the grill grates and close the lid. 4. Smoke for about four hours, or until the internal temperature of the pork in the thickest portion reads 145°F. 5. Baste the outside of the meat with the drippings from the pan every 30 minutes during the cooking process. 6. During the last 30 minutes of smoking place the pineapple wedges on the grill next to the Al Pastor close the lid and cook flipping once after 15 minutes. 7. Remove the Al Pastor and the pineapple from the Smoker. Slice the Al Pastor from the spit with a sharp knife using a light sawing motion to remove small bite-size pieces. 8. Place the meat and pineapple on taco shells and top with fresh cilantro, diced onion, and a squeeze of fresh lime.