Al Pastor

5 lbs. Pork Shoulder

2 dried Pasilla Chiles

2 dried Guajillo Chiles

2 dried Chile California

3 Tbsp. Achiote Paste

6 Cloves of Garlic

1 1/2 Cups Fresh Pineapple

1 Onion

2 Tsp. Salt

1 Tsp. Freshly Ground Black Pepper

1 Tsp. Oregano

1 Tsp. Marjoram

Serve on top of: Freshly grilled corn tortillas and top with cilantro, diced onion, salsa, and a squeeze of lime.

Directions

Remove the stem and seeds from the dried chilies cover with boiling water and let soften.

In a blender, add in your chilies, a splash of water, achiote paste, garlic, onion, pineapple, salt, pepper, oregano, and marjoram; blend until smooth.

Trim excess fat from the pork shoulder and cut into 3-4 inch pieces. Place them in a bowl and cover the pork in the puree and marinade for the following day.

Remove the pork from the refrigerator, and start firing up your grill.

Making sure you create a hot and cold zone on your grill. Heat up your grill until 225F degrees.

Shake off excess marinade and place your pork onto the cleaned and greased cold zone of your grill. Cover with aluminum foil and grill for 4 hours. Remove the aluminum foil and let grill another hour or until the pork is tender. Serve and Enjoy!