Smoked Pineapple Al Pastor

in a blender, add 2 cups pineapple, 2 tablespoons chipotle in adobo, 1 tablespoon achiote paste, 1 cup of rehydrated California chilie pods, 1/2 cup white vinegar, a teaspoon of salt, and 1 cup of Radical Paradise pineapple cider from @drinkgoldenstate . Blend until smooth and reserve. Slice 1.5lbs of pork butt into 1” cubes and cover with 3/4 of the marinade- refrigerate overnight.

Smoked pineapple Al pastor:

- over super hot coals, sear the marinated pork super hard and char all sides. Don’t burn it burn it but definitely let it develop a good crust before removing. Half then core out the pineapple half’s and fill it with the charred pork. Top it with the remaining marinade, close it, then completely wrap the skin of the pineapple leaving the hat exposed (call it what you want, to me it’s a hat). In your smoker move all of the coals to the outside and clear the center area. Place the pineapple in the Center and cover. I let this cook at around 275 for 4 hours. If you want to do this in an oven then do 315 for 4 hours. Remove and allow to rest for 45 minutes to an hour. Once rested, chop up to the desired size and check for seasoning and boom!


✨🌮 serve with hot tortillas, diced white onion/cilantro, salsa verde and a bit of the smoked pineapple and 👨🏽‍🍳💋