Slow cooker al pastor tacos

Cut three pounds of boneless pork shoulder into six to eight large three inch chunks.

Put the pork in the slow cooker with 30 grams of salt, 5 grams of cumin, 5 grams of oregano, 10 grams of paprika, 30 grams of chili powder and a couple of bay leaves.

Add the juice from two cans of pineapple, saving the fruit, put the lid on and slow cook seven to nine hours.

Pull the meat apart with two forks: it should come apart easily but not be mushy.

Run a knife through about half the meat two or three times to break it down small; freeze the other half in its cooking liquid.

Quarter the canned pineapple rings and cut the quarters into eighths; a cup to a cup and a half of chopped pineapple for six to eight tacos.

Heat a 12 inch non-stick pan over medium high, add a long squiggle of oil and the chopped pineapple and caramelize two to three minutes.

Add the chopped pork and fry three to five minutes to crisp it up around the edges.

Add three to four small ladles of the cooking liquid, about a hundred grams, toss to coat and cook it down until the juice turns to a glaze on the meat.

Fill three double stacks of hot corn tortillas with three to four ounces of pork and pineapple each.

Top with small diced rinsed onion, a ton of chopped fresh cilantro and a squeeze of lime or hot sauce.