Tacos Al Pastor on the Grill

Take a 2-inch slice of pineapple and layer on half of the marinated meat. Top with an additional slice of pineapple, half an onion, and a couple of jalapeños. Skewer each side of the meat stack from top to bottom. Also, place an additional skewer going down the very middle of the pineapple, jalapeños, onion, and meat. Repeat this with the remaining meats to create two meat stacks, each between 8-10 inches tall.

Smoke at 225°F on a Traeger Grill for two hours. Then, increase the temperature to 350°F and continue to grill until the outer edges are crispy and the meat reaches an internal temperature of at least 145°F. Using a sharp knife, slice off thin pieces all the way around the grilled meat. Return the meat stack to the grill if you would like additional crispy edges for an additional 15-20 minutes.