Smoked Pork Shoulder for Tacos on a Pellet Grill

Ingredients:

• 2 dried ancho peppers, seeded (optional)
• 2 dried chile de arbol peppers, seeded
• 1 pineapple, peeled
• 2 tbsp. l. rapeseed oil (canola)
• 8 cloves garlic, finely chopped
• 1 red onion, finely diced
• 0.5 cups distilled white vinegar
• 1/3 cup + 1 tbsp coarse salt (see note)
• 1/4 cup firmly packed dark brown sugar
• 2 tablespoons achiote paste
• 1 boneless pork shoulder weighing 2.7 - 3.5 kg.
• 0.5 cup chopped fresh cilantro leaves
• Juice of 1 lime
• Half a fresh habanero pepper, finely diced (remove seeds to reduce heat)
• Warm tortillas, for serving

Preparation:

1. Preheat oven to 350°F (175°C). Place all the dried chilies on a baking sheet. Bake until slightly puffed, about 5 minutes.
2. Meanwhile, cut the pineapple into quarters lengthwise, then core each quarter. Cut one quarter into pieces, and set the rest aside.
3. In a medium saucepan over medium heat, heat the oil until shimmering. Add the garlic and half the onion and cook, stirring frequently, until the onion is soft and translucent, about 10 minutes. Add the dried chili pepper, pineapple chunks, vinegar, salt, brown sugar, achiote paste, and 1 cup water and bring to a boil. Reduce heat and simmer until the chili pepper is soft, about 10 minutes. Let cool for 10 minutes before pouring into a blender, filling the jug only halfway. Cover with a lid, leaving one end slightly open. Cover the lid with a kitchen towel to prevent splashes, and blend until smooth. Set aside 1 cup of the sauce for later; cool the remaining sauce completely.
   
   
   Different brands of coarse salt have different levels of saltiness. This recipe uses 1/3 cup plus 1 tablespoon (55 grams) of Diamond Crystal coarse salt. It's quite large, so the crystals take up more space. If you use a finer coarse salt, such as Morton's, you'll only need 1/4 cup, which equals 55 grams.
4. Place the pork in a container large enough to comfortably fit it and completely cover it with the chili-pineapple marinade. Cover with plastic wrap and refrigerate for at least 24 hours and up to 48 hours. Remove from the refrigerator 1 hour before roasting.
5. Preheat your pellet grill according to the manufacturer's instructions to 120°C (250°F). Once lit, cover and cook for 15 minutes.
6. Place the pork directly on the grill grate and cook until the internal temperature reaches 160°F (71°C) on a digital meat thermometer, about 5 hours. Remove the pork from the grill and wrap it tightly in several sheets of foil to seal it completely. Increase the grill temperature to 275°F (135°C) and return the pork to the grill, placing it on a rimmed baking sheet to catch the juices. Place the remaining pineapple directly on the grill grate and cook until caramelized, about 1 1/2 hours; remove from the grill. Continue cooking the pork until the internal temperature reaches 190°F (90°C), about 3 hours more. Remove from the grill and let rest for 20 to 30 minutes.
7. Meanwhile, once the pineapple has cooled, dice it and place it, along with any juices, in a medium bowl. Add the remaining onion along with the cilantro, lime juice, and habanero chili. Season with salt to taste. Slice the pork into 1-cm-thick slices and cut each slice into 1-cm-thick strips. Serve with salsa, the remaining marinade, and warm tortillas.