Al Pastor Tacos

Toast the cloves, bay leaf, cinnamon sticks, and peppercorns in a dry skillet over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them. Set aside.

Using a kitchen torch, lightly char the dried California and Guajillo chiles on both sides until they blister and become fragrant. This adds a smoky depth. Be quick to avoid burning.

Place the torched chiles in a bowl and cover with hot water. Let them soak for about 15-20 minutes, or until softened.

Drain the soaked chiles and place them in a blender with the toasted aromatics, vinegar, garlic, pineapple chunks, molasses, and a pinch of salt. Blend until smooth.

For a smoother marinade, strain the blended mixture through a fine-mesh sieve. Discard the solids. This step is optional but recommended for a refined texture.

Slice the pork shoulder into thin, 1/4-inch thick pieces. This allows the marinade to penetrate better and helps with even cooking on the spit.

In a large bowl or resealable bag, combine the sliced pork with the prepared marinade. Ensure all pieces are evenly coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight.

Insert the skewer vertically through a pineapple slice, then begin layering the marinated pork slices onto the skewer, alternating with thin slices of pork belly for added richness. Pack tightly.

Continue layering the pork, trimming any excess fat or uneven pieces as you go, to create a compact, cone-shaped stack. Ensure the layers are snug to prevent them from falling apart during cooking.

Place another pineapple slice on top of the pork stack to secure it. This also helps baste the top layer as it cooks.

Place the trompo onto the vertical spit of the al pastor grill. Cook for approximately 3-4 hours, rotating as needed, until the outer layers are caramelized and slightly charred.

Using a sharp knife, shave thin slices of the cooked al pastor meat from the trompo. Aim for thin, even slices that include both the crispy outer layer and the tender interior.

Slice the remaining pineapple into rings and grill them on a hot surface until caramelized and slightly charred. This adds a sweet and smoky element.

Warm the corn tortillas on a comal or grill until pliable and lightly toasted.

Dice the onion, chop the cilantro, slice the avocado, and cut the lime into wedges.

Place a generous portion of shaved al pastor onto each warm tortilla. Top with diced onion, chopped cilantro, avocado slices, and a piece of grilled pineapple. Serve immediately with lime wedges and salsa.