Directions

• Marinade and trompo set up 
• Dried Peppers: Remove the seeds, veins and stem from the guajillos and ancho. Toast on a comal over medium to medium-low heat until fragrant and hot to the touch. Turn continuously to avoid burning them. Rinse and cover completely with hot water. Set aside and let them hydrate. 
• Place a pan or cast iron skillet over medium to medium-low heat. Toast the cinnamon, black pepper, cloves, cumin and allspice until fragrant. Transfer into a blender cup. Add in the hydrated peppers and discard the soaking liquid. Also add the garlic, achiote paste, oregano, ground onion, pineapple juice, orange juice, apple cider vinegar, avocado oil, and salt. Blend into a loose smooth paste. Transfer into a bowl and set aside until needed. 
• Prep pineapple: Cut the bottom of the pineapple, about one and a half inches in thickness. Cut the top leaf portion and discard. Peel what’s left of the pineapple. Now, cut the top portion, about two inches in thickness. Slightly trim to make it more round, set aside. Quarter the remainder pineapple, cut out the core and slice. Transfer the slices into a container and store in the fridge until needed. 
• Prep the meat: Trim off any excess fat from the pork. Then, thinly slice the entire piece, about 1/4 of an inch in thickness. 
• Dip each slice of pork into the marinade to coat. Then, transfer into a container and repeat the process until all the meat is thoroughly coated. Cover and marinade in the fridge overnight. 
• Assemble the “trompo”: I’ll be using my weber cast iron griddle accessory as a base. Center the base of the al pastor stainless steel skewer (designed for a grill,) over the surface of the griddle. Carefully, insert the unpeeled bottom of the pineapple through the skewer, making sure it’s centered. Pull down until it reaches the bottom. Insert each piece of marinated meat through the skewer, keeping it as centered as possible. Layer upward and leave some space at the top. Trim any hanging meat for an even surface all around. Insert the top; two inches thick, pineapple and secure. Reserve the scraps of meat, and cook on a pan or grill. 
• Grill time 
• Fire up the grill: Arrange the charcoal around the sides of the grill, and leave the center empty. Like a doughnut shape. Take advantage of the strongest heat and grill the ingredients for the salsa: tomatoes, tomatillos, garlic, onion, and serranos. Once charred and cooked through, remove from the heat and set aside. 
• El trompo: Place the griddle right in the center of the grill following its Weber instructions. And, place the lid on. Keep the temperature of the grill between 400°F to 350°F.
• Make the salsa: Blend together the grilled ingredients and salt. But first, remove the peel from the garlic, stem from the onion and serranos. Pulse if needed, for a chunky consistency and pour into a container. Mix in salt if needed. Set aside. 
• After one hour, check the meat. It should have started to develop a glossy brown color. Cover the grill and continue cooking. After 30 minutes, thinly slice off the darker parts of the surface, cover and allow it to fully cook. It’s going to take about an additional 30 minutes. Making that, 2 hours total. 
• The al pastor meat is cooked. Grill the pineapple slices until cooked and caramelized. Serve with tacos after the “trompo’s” top pineapple is finished. While the pineapple is grilling, thinly slice off the meat and pineapple from the trompo. Only do the amount needed at a time. Heat the tortillas over the grill, and sprinkle the cheese over it. When it starts to melt, add the hot al pastor meat which will continue to melt it. And, the pineapple slices. Remove the tacos from the grill. Add diced onion, chopped cilantro, salsa and a touch of lime juice. Continue carving and making tacos until all the meat is gone. ENJOY!