This turned out super well and will be made again after I run out of leftovers. I marinated for 2 days and cook time was around 1.5 hours.
I picked up these ingredients at Dillions (Kroger)
Valentina Mexican Hot Sauce
For tortillas I was told of a local place here in Wichita called Pinole Blue. They made corn tortillas that are normally Blue due to the type of corn they use. They were having a limited run of green tortillas that have cactus in them. I gave the green ones a shot and they were perfect.
Two days before you want to cook is time to prepare the pork. Cut it into slices with increasing size. I tried to picture the size of a chicken breast that has been tenderized as my largest piece. The different sizes makes it easier to make a funnel shape with the pork on the skewer. This will make it easier to cut off and have the pork fall into your tortilla.
Once its all cut up get it in that marinade. I put all of mine in a gallon bag, tried to squeeze out all of the air and placed it in the fridge.
Get the smoker warmed up. I put mine at 350. I usually have shelves in mine for making wings and steaks and I had to remove them so the skewer would fit. Its easier to remove them now than when they are at temp. While the smoker was getting to temp I got the pork ready.
I took out each piece from the bag and laid them out on a tray trying to organize them from smallest to largest. Once I had that figured out I was able to start stacking them on the skewer. We are looking for a funnel shape so we want the smallest piece first. The largest piece should be the top most piece of the stack. Once the pork has all been added put some pineapple on top. Once the smoker is to temp put the skewer with the pork on.
Towards the end of the pork cooking sauté up some onions and cut up cilantro.
With the pork done cooking pull it out of the smoker and start prepping tortillas. Get a pan or griddle and put some oil on it. With some medium to high heat get it hot and place the tortillas on the oil. We are looking to warm them up so they will soften. The edges will get a little crispy but that’s fine. I used a spatula to bend them to get a good idea of how stiff they were. Once to the desired flexibility then pull them off and start eating.
Here is a video of me cutting the pork off of the skewer. I did not do a great job of making the funnel shape so it made it tricky to get the pork off and into the tortilla. Next time I make this I want to try out the new Chipotle Lime seasoning from Waltons.