• In a blender combine the diced onion, pineapple, garlic, chili and achiote powders, oregano, salt, Negra Modelo and pineapple juice. Pulse until blended.
• Slice the pork shoulder in about 1 inch thick pieces.
• Place the sliced pork in a suitable container (with airtight lid) or large plastic bag (may need to use two) and smother with marinade.
• Seal container or bag and refrigerate for up to 6 hours.
• Grill over hot grill (meat will be very tender) and chop up in small pieces. If using a grill pan, cook until the meat is tender*.
• Warm up and char corn tortillas on grill.
• Assemble tacos by using two stacked tortillas. Place pork, fresh pineapple, onions, cilantro and a squeeze of lime juice.
• Serve with salsa roja or salsa verde.

Slow Cooker | If you choose to use a slow cooker, simply

• Place the sliced pork in the pot and add the al pastor marinade. Cook on low heat for about 6 hours (possibly longer if you are using more meat).
• After six hours check the meat and decide if it is tender enough or needs a bit more time.
• Once you are satisfied (you can pull the pork with a fork) transfer the meat only (discard marinade juices) to an appropriately sized baking pan
• Pace under the broiler for a couple of minutes until the meat gets crispy around the edges.

Oven (be prepared to slow cook the meat on low heat)

• First marinade the sliced pork for about 2 hours in the fridge.
• Transfer to a baking pan and cover with aluminum foil so it will not dry out.
• Slow cook for 3-4 hours at 250 F, check for tenderness and continue cooking a little longer if needed.
• Remove the aluminum foil when the pork is almost fork tender and cook for another half hour to an hour.

Pressure Cooker/Instant Pot

• Marinade the sliced pork for 2 hours in the fridge to make sure it becomes infused with flavors and the protein begins to break.
• Transfer both meat and marinade to your pressure cooker or instant pot, close lid and set the valve to sealing.
• Manually set for high pressure cooking for one hour.
• When done, let the pressure be released naturally, about 20 minutes and transfer the pork to a baking pan.
• Cook in a 250 F oven for about an hour.