Modes

Ingredients

Marinade

• 4 garlic cloves, peeled

• 4 Tablespoons apple cider vinegar

• half of a 3½-ounce package of achiote paste, broken up

• 2 Tablespoons ancho chile powder

• 1 teaspoon dried oregano

• ¼ teaspoon ground cumin

• ¼ teaspoon freshly ground black pepper

• ¾ cup water

• ¾ cup water

Meat

• 6–8 pounds thinly sliced boneless pork shoulder (pork steaks)

Serving

• 1 medium white or red onion, sliced into ¼-inch rounds

• ½ of a medium ripe pineapple, diced into ¼-inch chunks

• 20 warm soft corn tortillas

• chopped cilantro, for garnish

Instructions

Marinade

Add all marinade ingredients to blender and blend for 2 minutes.

To Marinate the Meat

Place the pork in a large container or dish and pour the marinade over the meat, ensuring it’s well coated.

Cover and refrigerate for at least a couple of hours to allow the flavors to penetrate.

To Replicate Spit Roasting in the Oven

Preheat the Wolf E-Series oven on Roast Mode at 250°F.

Remove the top two racks, leaving only the bottom rack in place.

Piece by piece, stack the marinated pork steaks onto the vertical spit.

Place the spit on a rimmed baking sheet (at least 1 inch deep) to catch any juices.

Insert a temperature probe into the thickest part of the stack and set the oven to cook until the internal temperature reaches 170°F.

Roast for 3–5 hours, depending on the amount of meat.

To Serve

When done, transfer the meat to a cutting board with a drip channel, if available.

Slice the stack downward into ½-inch pieces using a sharp knife.

Arrange the sliced meat on a serving plate.

Serve with the sliced onion, diced pineapple, and a sprig of cilantro.

Use warmed corn or flour tortillas — whichever you prefer.