Combine all ingredients except the pork butt, the reserved onion, and the half pineapple that goes onto the rotisserie. Add the ingredients to a food processor and pulse until uniform consistency.
Slice the pork into thin slices and marinate the meat for no more than 30 minutes.
*While pineapple adds flavor, it can also make the meat mushy. So don’t over-marinate.
Skewer the meat, sliced pineapple, and onions onto the KUDU spit, starting with half the onion and finishing off with the other half. Disperse the pineapple slices between the meat on the spit to add flavor to the meat.
Attach the rotisserie to the elevation bar and adjust the rotisserie to the position you want it cooked over the grill.
Once the pork is cooked and the outside nice and crispy, loosen the rotisserie and carefully swing it off the grill.
Remove the meat from the grill and rotisserie rod, cover with aluminium foil, and allow to rest for 15 to 20 minutes.
To assemble your tacos, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a spoonful of salsa, a pinch of cilantro, and some diced avocado.
Serve with lime wedges
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