Cook time: 6 hours | Desired Temp: 165°
*Cook times may vary!
5 ancho chiles
100g achiote paste, one box
3 tbsp. each of salt, cumin,granulated garlic, black pepper, oregano
3 cups pineapple juice
2.5 cups white vinegar
1 fresh pineapple
White onion, diced
- To make the marinade, remove seeds and stems from guajillo and ancho chilis. Bring a large pot of water to boil, add guajillo and ancho chilis, stirring regularly until soft (about 10 minutes). Remove soft chiles and place in a blender along with achiote paste, pineapple juice, white vinegar, and seasonings. Blend until smooth
- Thinly slice boneless pork shoulder. If you have a meat slicer, this is ideal. Shoot for about 1/4 inch thick. Otherwise, your butcher should be able to help.
- Once the marinade is prepared, layer slices of pork shoulders into plastic bags, adding marinade as you go to make sure every surface of each slice is completely covered. Seal bags and place in the fridge for 24-48 hours. Remove skin from pineapple and slice into 1/4 inch thick pieces.
- Remove pork slices from plastic bags and carefully stack on PBC 15" Stainless Steel Vertical Skewers, occasionally layering in pineapple slices for this much meat.
- Light PBC according to instructions.
- Hang skewers from rebar and seal lid. Cook for approximately 6 hours until innermost pork slices reach an internal temperature of 165 degrees. Remove skewers from Pit Barrel and place them on a large cutting board.
- Shave off pork and pineapple, shawarma style, and mix to evenly distribute crispier outer pieces with more tender internal ones.
- Heat tortilla in your preferred method, add pork, pineapple, chopped cilantro, diced white onion and your preferred salsa and cheese (photographed are Herdez Mild Guacamole salsa and cotija cheese).