Rotisserie Pork Al Pastor

Al pastor is traditionally cooked on a vertical spit - and your rotisserie brings that same magic to the garden. Thinly sliced pork shoulder, bathed in a rich guajillo and ancho chilli marinade with fresh pineapple, spins slowly over indirect heat until caramelised and tender. Pile into warm tortillas with fresh coriander, diced onion, and a squeeze of lime for one of the most rewarding things you'll ever cook on a rotisserie.

Ingredients

Marinade

• 4 dried guajillo chillies, stems and seeds removed
• 2 dried ancho chillies, stems and seeds removed (available from specialist grocers or online)
• 240ml hot water, for soaking the chillies
• 3 tablespoons white wine vinegar
• 2 tablespoons achiote paste (annatto paste)
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 4 cloves garlic
• 60ml pineapple juice
• 1 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper

Pork and Assembly

• 1.5kg boneless pork shoulder, sliced 5mm thick against the grain
• 1 fresh pineapple, peeled and cut into 1cm rings
• Warm corn or flour tortillas
• 1 white onion, finely diced
• Large bunch of fresh coriander, roughly chopped
• 3 limes, cut into wedges
• Salsa verde or hot sauce, to serve

Method

1. Soak the guajillo and ancho chillies in 240ml hot water for 20 minutes until softened. Transfer the chillies and soaking liquid to a blender with the vinegar, achiote paste, cumin, oregano, garlic, pineapple juice, salt, and pepper. Blend until completely smooth.
2. Place the sliced pork in a large bowl and pour over the marinade, turning to coat every piece. Cover and refrigerate for at least 4 hours, or overnight for the best flavour.
3. Thread the marinated pork slices onto the rotisserie spit, layering them tightly and alternating with pineapple rings every few layers. Secure firmly with the spit forks.
4. Set up your grill for indirect heat - light the outer burners on medium and leave the centre burners off. Position a drip tray beneath where the spit will sit. Preheat with the lid closed until the grill holds a steady 180°C.
5. Mount the loaded spit onto the rotisserie motor and start it turning. Close the lid and cook for approximately 1.5-2 hours, basting occasionally with any remaining marinade from the bowl (only during the first hour - after that, the marinade has had enough heat contact to be safe).
6. The pork is done when the edges are beautifully caramelised and crispy, and the internal temperature reads at least 75°C. The pineapple rings should be golden and slightly charred.
7. Using a sharp knife, carve thin slices directly from the spit onto a warm platter, taking some of the charred pineapple with each slice.
8. Serve immediately with warm tortillas, diced white onion, fresh coriander, lime wedges, and your favourite salsa.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.