Pork Butt Tacos al Pastor

Directions

Step One: Marinate Pork

1. Two days before serving, combine the F&S TACO Seasoning, garlic, chipotle pepper and adobo sauce, vinegar, achiote, and brown sugar in a blender and process until smooth.

2. Place the pork shoulder on a cutting board, fat-side up. Use a chef’s knife to score the meat vertically (about an inch deep) every 1½  inches. You’ll eventually need to slice around the bone so don’t fret if the slices aren’t perfectly symmetrical. The idea here is enriching the shoulder with an additional layer of rich flavor that will baste the roast as it cooks.

3. Place the pork in a baking dish, scored-side up. Cut the bacon strips as needed to fit the roast and tuck them into the knife crevices. Pour the marinade over the pork and use your hands to evenly coat the entire surface of the meat. Cover the pork with plastic wrap and refrigerate for 24 hours.

Step Two: Grill-Roast Pork

1. An hour before you’re ready to cook, remove the roast from the refrigerator and transfer it (and all of the marinade) to a disposable aluminum pan, bacon-side up. Prepare a charcoal grill for two-zone cooking and build a medium-high fire. Clean the grill.

2. When the coals are glowing red and covered with a fine gray ash, place the pan of pork over indirect heat, close the grill, vent the grill for smoking, and cook for about 3 ½ hours, or until an instant-read thermometer inserted into the center of the roast reads 180°F to 190°F. Add additional coals as needed to maintain a steady temperature of 275°F to 300°F.

3. Allow the pork to cool slightly, cover with foil and refrigerate overnight.

Step Three: Crisp Pork, Grill Pineapple, Serve Tacos!

1. The following day, remove the pork from its container and slice the meat against the grain as thinly as possible (trimming all the meat from around the bone), and then cut the slices into 1½ to 2-inch strips. Scrape off the fat and the juices and reserve both separately. Transfer the meat to a large cast iron skillet.

2. Place the pineapple spears on a rimmed baking sheet lined with foil or parchment and brush with the seasoned pork fat.

3. Prepare a charcoal grill for two-zone cooking and build a medium fire. Wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again. When the coals are glowing red and covered with a fine gray ash, place the skillet over direct heat and cook, stirring and rotating pan as needed, until the meat is deeply browned and crisp (you can also do this on the stovetop); remove from heat. Add any reserved juices and toss to combine.

4. Grill the pineapple spears over direct heat until deeply charred on both sides. Serve the meat and pineapple, with plenty of warm corn tortillas, cilantro, onion, lime wedges and your favorite green salsa or hot sauce.