While traditionally cooked on a spit, this delicious take on al pastor uses an oven to create an equally excellent feast.

Preparation

Heat a large sauté pan over medium-high heat. Add 1 tablespoon olive oil and sauté garlic and onion until they begin to caramelize. Add cumin, black pepper, allspice, cinnamon and chiles (add more or less depending on spice preference) and toast until very fragrant. Deglaze the pan with vinegar and bring to a boil. Add orange juice and water and bring to a simmer.

Remove from heat and puree ingredients in a blender until smooth. Season with salt and oregano, then chill the marinade.

Cut the pork butt into thin slices approximately ¼–½-inch thick. Pour marinade over the pork butt and coat each piece well. Let marinate for 12 hours or overnight.

Heat oven to 225°F.

Cut 2 of the pineapple quarters into thin slices. Stack pork and pineapple slices in alternating layers and hold together with a skewer. (Depending on oven size and skewer length, you may need to make 2 stacks.) Place pork in a baking dish and bake for approximately 4–5 hours, until the internal temperature reaches 190°F and the outside is crispy and the inside is tender. Remove from oven to rest.

While the pork is roasting, heat a sauté pan over medium-high heat. To make the pineapple salsa, cut remaining pineapple into ½-inch chunks. Add remaining olive oil to the pan, followed by the pineapple chunks. Sauté until well caramelized, then remove from heat and chill. Once chilled, mix together with cilantro, lime juice, jalapeño and tomato and adjust seasoning to taste with salt.

To serve, shave the pork from top to bottom to create small pieces, then place in a warm tortilla and top with the roasted pineapple salsa and some of the pan drippings.