Al Pastor Pork Tacos

Directions

• TACOS
• Making sure the bone is removed from the pork butt, lay the cut of meat down on your Bamboo Cutting Board.
• Moving from one side to the other cut long slices through the pork about ½ an inch wide.
• Place all the slices in a large bowl and set them aside for a few moments while you make the marinade.
• Ignoring the whole pineapple, pork, and skewers add all the marinade ingredients into a blender and blend together into a smooth liquid.
• Pour the liquid over the pork that was set aside in the bowl, massage the liquid into the pork. Cover with clear wrap and set in a refrigerator for 4 hours or preferably overnight.
• Grab your pineapple and cut the top leaves off about ½ inch down into the pineapple and cut the bottom off the same distance up.
• Now cut the pineapple in half. You should have two similar pieces, with a nice flat bottom tapering up into a smaller flat plateau.
• Slide the skewer through the middle so the end is flush with the wider side of the pineapple and the point is sticking up through the top and out so we can layer our meat tower. Repeat for the second tower.
• Add one cut of marinated pork to each tower at a time alternating so the towers end roughly the same size and height to help them cook similarly. Skewer through the center of the pork slice and push it down so it drapes over the pineapple on the bottom.
• With each new piece of pork, slowly rotate the angle so they don't stack directly over each other but instead form a fan look, or a flower look.
• Preheat the pellet grill to 350ºF and once it's hot, throw on both meat towers; be sure to push a thermometer into the thickest part of each tower to track the temperature.
• Cook until the internal temp is 145ºF. (Roughly 1.5 hours.) Use any leftover marinade to baste the towers as they cook.
• Allow the towers to rest for 20 minutes or so, before you carve the pork off.
• Toast your tortilla in a little oil. Don't flip it. Instead, add a little mozzarella cheese to the top and place another tortilla over it like a quesadilla. When you're ready to flip it, lift the tortilla up on a spatula, add some mozzarella cheese directly to the grill and flip the tortilla over, the untoasted side directly on top of the cheese. Allow it to form a melty char and take it off. The charred cheese side is the inside of the taco.
• SERVE
• Plate by topping with the salsa.
• Clean the large sweet onion and cut into slices that are about ¼ inch thick and grillable.
• Trim, and core the second pineapple leaving it in large chunks.
• Drizzle the cleaned onion, pineapple, and the whole jalapeño with olive oil and sprinkle with salt and pepper.
• Open you grill knob on your SG pellet grill. Using your Slide and Grill, place the jalapeño over the flame to develop color.
• Once they have a good char, take them off and allow them to rest for a few minutes.
• Peel the skin off the jalapeño, dice everything and add them to a bowl, add the lime juice, cider vinegar, honey, and cilantro. Mix together and adjust salt and pepper.