Had the neighbors over for Game Night and a "taco bar". My variation on
tacos al pastor, with a kick.

8 pound pork shoulder, bone-in

Marinade
~~~~~~~~~~~~~
15 oz can crushed pineapple in juice
Small can chipotles en adobo
4 cloves garlic
2 pasilla chiles
1 ancho chile
Half dozen dried pequin chiles
2 jalapenos
Pineapple juice
Cumin
Oregano
Olive oil

Drain pineapple, reserve juice. Pull tops from pasillas and ancho, shake
out seeds. Rehydrate with pequins.
Smash peeled garlic, toss in food processor. Add drained pineapple,
chipotles and adobo, rehydrated peppers and choped jalapenos.

Toss in a tsp or so of ground cumin and a T of dried oregano. Add a splash
of olive oil, and the water from the peppers(if not bitter). Start food
processor and add juice until desired consistency. Shouldn't be completely
smooth, just a little chunky.

Score skin side of shoulder, add to 2 gallon ziploc with marinade and soak
in fridge for a couple of daays, turning when you remember to.

Remove pork shoulder from fridge and bag, let come to room temp for an hour
or so. (A.F.B.ers, avert your eyes) Place on baking rack in a roasting
pan. Bake at 225 F in the oven until pork is 195-200F internal(about 18
hours).

OBBBQ, A nice slow cook over some apple would only improve the end result.

Remove pork from heat, wrap in saran wrap, then foil, then a towel. Place
in portable cooler for a couple of hours or until ready to eat, whichever
comes first. Shred ala "pulled pork", hide the bark from wife who has become
addicted to it ;-)

Serve with all your fave taco fillings/toppings/etc. I'm a fan of green
onion, sour cream, queso blanco, tomato, and some hot sauce on a small corn
tortilla. SWMBO made a taco salad, and used a tortilla "fork" to consume.

The big hit was the hot sauce I made based on the marinade.

Hot Sauce
~~~~~~~~~~~
15 oz can crushed pineapple in juice
Small can chipotles en adobo
2 cloves garlic
1/4 medium onion, white, chopped fine
1 jalapeno, deveined/seeded, sliced thin
Cumin, ground
Dried Oregano
Kosher salt
Honey
Olive oil

Drain pineapple, reserve juice. Put a couple T of oil in a hot sauce pan.
Add onions and cook until translucent. Add jalapeno, cook for a couple of
minutes, add garlic. Cook a couple of minutes more, add chiptoles and break
up in pan. Cook until the smokiness of the chiptoles gets aromatic, add
pineapple. Add a shake or two of cumin and oregano to your taste. Cook
10 - 15 minutes to begin breaking dwn the pineaple and chippotles. Add
aproximately half the drained pineapple juice and the adobo sauce. Hit it
with a stick blender until smooth. Taste and add honey to cut the heat to
desired level, I added a couple Tbs. Once sweetened, taste again and hit
with a pinch of salt if required.

Jason