Tacos Al Pastor

Bought a standing spit and a 7lb. pork shoulder that I had frozen for about a week before letting it thaw for two days, which was just enough to carve it into 1/4” thick slices. I wanted to do an authentic al pastor marinade, but couldn’t find guajillo chili powder. Instead, I bought dried guajillo chili peppers, removed their seeds & stems and lightly toasted them in a cast iron pan before drying them further in the oven on very low heat. Once they were brittle enough to crack into smaller pieces, I used the mortar and pestle to grind them into a finer powder. I combined the chili powder w/ salt, black pepper, garlic powder, cumin, achiote paste, dried oregano, white vinegar and pineapple juice to make an overnight marinade that the sliced pork went into. Around noon the next day I fired up the egg to a dome temp. of 325*F (indirect) and stacked the marinated, sliced pork on the standing skewer between two pieces of fresh pineapple. After an hour on the grate, I stuck my probe in. It took about an hour and a half more to reach 138*F or so internal, so I pulled it and let it rest on the counter inside for ten minutes before slicing. Served on tortillas w/ chopped white onion, cilantro, avocado & hot sauce!