Welcome to Al Pastor pulled pork.

Hola! I've made plenty of pulled pork standard bbq style. Dry brine the day before, season, smoke, rest and shred. This time I dry brined, i put this thick marinade on the roast over night along with the dry brine. Smoked it with charcoal and applewood until it was falling apart when I picked it up (189F). I chopped up pineapple rings out of the can into this and added the remainder of the marinade.

Things to note, the marinade doesn't really make a crust like you would with a rub. It basically tacks up and gets dark from the smoking. The fat pieces tasted good, but nothing really special. Didn't taste burnt at all. Adding the marinade and pineapple at the end and mixed in really makes the flavor pop.

Typical Mexican toppings. I made a salsa fresco, and purchased the others from my local Mexican store.

10/10 would do again.