- 4 lbs Boston butt pork shoulder, sliced thin
- 1 whole pineapple
- 1 red onion, minced
- 1/4 cup kosher salt
- 3 tbsp paprika
- 1 tbsp red pepper flakes
- 1 tbsp ground cumin
- 20 small tortillas
- 14 oz Achiote paste
- 1 (12 oz) can of chipotle chiles in adobo sauce (chiles and sauce)
- 1/2 cup orange juice
- 1/2 cup apple cider vinegar
- 1/2 cup olive oil
Combine the marinade ingredients in a mixing bowl. Combine the marinade and pork in a zip top bag or plastic container. Rub the marinade into the meat, making sure that there is marinade on all surfaces. Marinate in the refrigerator for an hour.
Preheat your grill to 400ºF, set up with a rotisserie. Slice the top and bottom off of the pineapple. Stand the pineapple upright. Slice off all of the prickly skin from the sides. Slice off the top and bottom 1/4 of the pineapple in discs. Set aside, then core and dice the middle portion.
Remove the meat from the marinade, wiping off excess marinade. Combine the salt, paprika, red pepper flakes and cumin. Season the pork with the seasoning mixture. Thread the pineapple bottom onto the rotisserie spit rod and secure with the prongs. Then thread the slices of marinated pork onto the rod. Once all of the pork is threaded on, place the top of the trimmed pineapple on the end to cap it off, secured with the prongs.
Place the spit rod in place on the rotisserie in the grill. Cook until the outside layer is cooked and lightly charred. Slice off the thin outside layer of the pork, catching it in a bowl or tray under the spit rod. Continue cooking and slicing off the outside layer as it cooks. Hold the pork in a warm place.
Serve the pork wrapped in warm tortillas, with diced pineapple and red onions.