Use our adobo salsa as a marinade. Found here: https://www.hlmbbq.com/post/al-pastor-salsa-and-marinade
Al Pastor is traditionally spit-cooked marinated slices of pork. We made an Al Pastor-style salsa, then marinated a pork shoulder overnight and smoked it in the weber kettle. We then braised it using the same adobo/salsa in a dutch oven. The flavor was so rich and flavorful. We highly recommend giving this a try.
You’ll need our Al Pastor salsa here: https://www.hlmbbq.com/post/al-pastor-salsa-and-marinade
1 pork shoulder
3 cups Al Pastor style Salsa (Recipe: https://youtu.be/mg0SNBgEt_o)
1 cup of minced pineapple
Slather pork shoulder in 1 cup Al pastor marinade. In the fridge, marinate 4 to 24 hours.
30 minutes before you’re ready to cook, remove the pork shoulder from the fridge and prepare your smoker 275°F.
Smoke for about 3 to 4 hours, or until the outside is looking a deep, red or mahogany color - depending on the type of wood.
Pour one cup of the marinade/salsa into the bottom of a Dutch oven, place the pork shoulder in the Dutch oven, and slather in an additional cup of marinade.
Cover the Dutch oven and bake at 300° for another two hours or until it is probe tender.
Allow the pork shoulder to cool and the Dutch oven for at least 30 minutes. Shred the entire pork shoulder in the Dutch oven.
In a medium pan, warm up the tortillas. Then add some diced pineapple and a quarter cup of the marinade. Fry for two minutes then add one cup of shredded pork and toss in the pan and cook for another three minutes.
Spoon the pork mixture onto the warm tortillas, top with a little fresh pineapple, and serve.