Prep Time: 60 minutes | Cook Time: 3 hours | Servings: 4-6

By Joe Hanna

Directions

1. Take a 3-4 lbs of Pork Sirloin Roast or steak.
   When using roast slice to 1/2-3/4" thick and pound thin.
   When using Sirloin Steak pound thin.
2. Rinse meat & sprinkle both sides with kosher salt. Lay flat in a marinating pan.
3. In a blender combine:1 cup pineapple juice, I cup ACV, 4 pouches of Achiote powder, 1 Tbsp powdered Mexican Oregano, 2 tsp black pepper, 2 tsp cumin, 2 Tbsp honey.
4. Blend it & pour over sliced meat, cover and refrigerate for at least 24 hours.
   I build a makeshift Trompo out of the round base of a fresh pineapple (leave the core in it). Shove a thick, sturdy bamboo skewer or chopstick through the center of the skinned & inverted base of the pineapple. Set it in an aluminum pie pan. Stab slices of meat onto the Trompo until you have a cone that resembles a Gyro cone. Press the meat down until it feels compacted, then crown the top with a skinned slice of pineapple (again core intact).
5. Place pie pan onto grill at 225-275° F for 2.5-3 hours, until DEEP center temperature is at least 145° F.  Brush with drippings periodically. 
6. ** for extra flavor** add 1 cup of fruit wood pellets, soaked in ACV, near the heat source.
7. Rest 3-5 minutes. Carve vertically from the Trompo. Mix in pineapple bits if you like.
8. Serve in small warm corn tortillas. Top with Queso Fresco crumbles, sunflower seed kernels, fresh cilantro, fresh diced white onion and salsa roja or salsa verde. 
9. Enjoy!!!