Tacos al Pastor!!

Well, here's what I've done so far. Again, this is the first time I've attempted this.  I got a 8 lb. pork butt and had it sliced thin (1/4" - 1/2" slices).  Then I marinated it overnight in the following:

• Orange juice - 1 cup
• White vinegar - 1 cup
• Axiote seasoning (powder) - 14 oz box (I got this and the dried chiles at a Mexican supermarket)

• Dried Chiles Guajillos - about 20 (cut the top of the chile off with scissors and then cut down the length of it and deseed and devein.  Then boil them for about 20 min to rehydrate)
• Garlic - 3 cloves
• Salt - 1 Tbs
• Black pepper - 1 Tbs
• Dried cumin - 1 tsp
• Dried oregano - 1 tsp
• Dried thyme - 1 tsp
• Cinnamon - 1 tsp

Blend everything in a blender until smooth.  Pour into a 2 gal. ziplock bag with the meat and put in the fridge overnight.

I took a pineapple and cut the top and bottom off to use as the base of my stacked layers of meat.  I poked 4-5 wooden skewers through the pineapple bases and then layered the meat on. Once I got them out on the Egg I had to brace or prop them up with additional skewers (didn't get a pic of that) because it was obvious that once the pineapple bases stated to heat up, the meat was going to tip over.  I got my meat probe right down the middle of one of the stacks, set my pit at 235, and we'll see how they turn out this afternoon!

I'll post pics on how they turned out.