Step 1

Preheat your smoker to 350°F (177°C). If using Billows, attach it to your Smoke X2 and set up the air probe. Set the fan temp for 350°F (177°C)

Step 2

Heat a dry heavy-bottomed skillet over medium-high heat. Toast the chilies in the skillet until they become pliable, fragrant, and mottled with dark spots.

Step 3

Add the stock to the skillet with the chilies. It will boil immediately. Pour the stock and the chilies into a bowl and allow to soak. Wipe out the pan.

Step 4

Add the oil to the pan and heat over medium-high. Add the cumin, oregano, and achiote. Cook them until they are aromatic but do not let them brown, about 30 seconds. Add the chipotle chilies and the adobo sauce and cook another 30 seconds.

Step 5

Add the vinegar, sugar, and salt and remove the pan from heat.

Step 6

Place the chilies, their soaking liquid, the chipotle/spice paste, and the garlic cloves in a blender. Blend until very smooth, adding a little more water or stock if necessary to loosen the mixture.

Step 7

Once blended, allow the mixture to cool.

Step 8

In a large bowl, mix the sliced pork with the marinade, tossing to coat each piece.

Step 9

Set up your vertical spit with a skewer that is long enough to handle all the meat and a slice of pineapple.

Step 10

Start layering on the pork. Skewer one slice of pork at a time onto the spit. Every 3–4 layers, skewer in a piece of bacon.

Step 11

Once all the meat is layered on, top the spit with a thick slice of fresh pineapple.

Step 12

Insert the meat probe from the Smoke X2 parallel to the skewer but about 1/2″ away from it. Insert it until the tip of the probe is halfway through the stack. Set the high-temp alarm for 155°F (68°C).

Step 13

Place the trompo in the smoker and cook it until the high-temp alarm sounds. This should take 2–3 hours. Meanwhile, prepare your salsas and toppings and warm your tortillas.

Step 14

Verify the temperature with your Thermapen.

Step 15

Slice the al pastor from the trompo and serve, mixing it with slices of the roasted pineapple from the top.