Tacos Al Pastor

Blend salt, pepper and Simply Organic spices in a small bowl. Rinse and pat dry pork shoulder. Pat all over with spice rub. Refrigerate at least 1 hour and up to 24.
Combine Birch Benders and lard in a food processor until a fine crumb forms. Add water, a little bit at a time until a dough forms. Turn onto a floured surface and knead 4 or 5 turns, until dough is elastic. Divide into 2 dozen small pieces and form into balls.
Preheat griddle or cast iron pan to medium high. Roll out each ball into a round tortilla, heat on each side about 15-20 seconds, until just barely golden. Cover with a cloth and wrap with plastic wrap. Set aside.
Preheat oven to 250°F. Roast pork 4 hours, until an instant read thermometer reads 150°F. Let rest 30 minutes before slicing.
While the pork roasts, make the sauce and prep the toppings. Shred cheese, chop red onion and cilantro. Combine in a bowl, cover and refrigerate. Chop yellow onion, garlic, pineapple and chipotles.
Saute onion in olive oil until just translucent. Stir in garlic. Saute a few minutes more. Stir in pineapple and chipotles. Add pineapple juice. Let simmer a few minutes. Add beer and simmer a few minutes more. Remove from heat, cover and let sit until cooled enough to handle. Process in blender until smooth. Reheat if desired
Slice rested pork, place in tacos, top with sauce and cheese mixture. Serve with fresh lime slices.

You’ll be addicted in no time.

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