2 teaspoons Achoite Paste 1/4 teaspoon Sazon Golla Without Achoite 1/4 teaspoon Sazon Golla Ham Flavor 1/8 teaspoon Chicken Base (powder) 1/8 teaspoon ground Cumin 1/4 cup Oregano 1/4 cup Pineapple Juice 2 cloves Garlic 1/4 cup White Onion 2 pieces Guajillo Chili (softened; remove vein and seeds) 1/2 teaspoon Worcestershire Sauce 1/3 cup White Vinegar
For the Adobo Marinade: Blend all ingredients until mixture is smooth.
4 pound Pork Butt (cut in thin sheets) 6-7 slices whole Pineapple (remove skin and cut into thin rounds) 1 White Onion (sliced lengthwise; and mixed with a little salt)
For the Pork Tacos: Marinate the pork by rubbing the adobo marinade onto the surface of the pork. In a large deep pan layer the pork, 2 slices of pineapple, onion slices, and repeat - pork, pineapple onion. Cut the remaining pineapple into cubes for topping the taco. Cover and refrigerate for 8 hours.
Make the trumpo (NOTE: the pastor should be slow cooked/grilled using an upright rotisserie, called a trumpo, or some fashion of slow rotisserie grilling. However, 4 pounds is not enough to make this, nor is it common in a person's kitchen. Therefore, alternatively it can be cooked as stated below, but the juiciness and flavor will not be the same.)
15 fresh Nixtamal Corn Tortillas
Place the pork, pineapple and onions on an open grill. Grill at a heat of about 300 degrees. When the meat is thoroughly cooked, slice in thin pieces along with the pineapple and onions. Heat your tortilla over a hot flat surface. Place al pastor in your corn tortilla, topped with cilantro, onions, fresh chopped pineapple and salsa. Makes about 2 pounds of filling, for about 15 tacos.