>> title: Al Pastor
>> category: Smoked & Grilled
>> tags: pork, mexican, chiles, achiote, pineapple, oven, tacos
>> counters: Taquería
>> aka: pastor, adobada, trompo, tacos al pastor, taco de pastor, taco al pastor, home trompo, oven al pastor
>> pairs-with: adobo-para-al-pastor, corn-tortillas, salsa-verde
>> servings: 8
>> time: 15 hr
>> slack: narrow — the crown goes from blackened edges to burnt through in about five minutes at 450°F, and there is no cutting past it

>> step: coat every slice, marinate 12 hr
Coat @boneless pork shoulder{3%lb}(1.4 kg; sliced 1/4-in thick across the grain) slice by slice with @al pastor adobo{2%cup}(475 mL; one batch) and @kosher salt{2%tsp}, then cover and ~marinate{12%hr} in the fridge.

>> step: stack the slices, pineapple on top
Stack @&(~1)marinated pork{} flat in a #loaf tin{} lined with @bacon{2%slices} and @white onion{1%large}(thick slices), pressing every slice down onto the last, and crown it with @fresh pineapple{1/2}(peeled and cut in one thick round).

>> step: roast 325°F 2 hr, then 450°F 20 min
Roast @&(~1)stack{} in the #oven{} at 325°F (160°C) ~roast{2%hr}, until a skewer slides through, then raise it to 450°F (230°C) for ~roast{20%min} to blacken the crown.

>> step: rest 20 min, shave off the block
Rest @&(~1)roasted stack{} for ~rest{20%min}, turn it out of the tin, and shave it down the sides in thin sheets, the way it comes off a spit.

>> step: crisp on the comal 2 min
Crisp @&(~1)shavings{} on a screaming-hot #comal{} in @lard{1%Tbs}(or the fat from the tin) for ~sear{2%min}, until the edges catch, chopping them together with the roasted pineapple as they go.