Tacos al pastor cooked in the oven

Cut the pork shoulder into thin steak slices and tenderize each one until thin and even.

Heat oil in a frying pan over medium heat and lightly fry the five New Mexico chiles and the ancho, a couple of seconds a side, until softened but not burnt, which would make the adobo bitter.

Fry the quarter onion and three garlic cloves until softened, then add them to the blender cup with the chiles.

Add the achiote paste, bay leaf, salt, brown sugar, black pepper, onion powder, garlic powder, oregano, cumin, ginger, cloves, oil, white vinegar, four slices of pineapple and six tablespoons of its juice.

Blend to an adobo; it should be nice and thick. Taste and adjust the salt.

Rub the adobo onto both sides of each steak so they are all coated, or pour it over.

Add fresh pineapple, cover with plastic wrap and marinate in the refrigerator overnight or at least six hours.

Take the meat out of the fridge an hour before cooking and preheat the oven to 300F.

Push half a fresh pineapple onto the skewer as a base, layer the meat on with fresh pineapple in between, and top with fresh pineapple.

Tent the trompo with foil and roast at 300F for one hour and a half.

Remove the foil and roast another hour and a half.

Check the internal temperature is 145F, then rest 10 minutes.

Cut down the trompo and serve the meat in tortillas with lime juice, pineapple and chile de arbol salsa, onion and cilantro.

Once cut, the meat can be kept warm in a skillet.