• Freeze your pork butt for about 2 hours. This will help slice it easier. You can also ask your butcher to thinly slice it.

Make the marinade

• In a heavy-bottom pot add the avocado oil and chopped onion. Cook for about 5 minutes until the onions are caramelized, about 5-7 minutes. Stir constantly to avoid burning the onions.
• Once the onions are caramelized add the garlic and cook for 1 minute until fragrant.
• Add the chicken stock, vinegar, Pasilla peppers and dried ancho chiles.
• Add the salt, pepper, paprika, oregano, achiote, cumin, ancho Chile powder and the chipotles in adobo sauce.
• Cook over medium heat for about 20 minutes. Remove from the heat and cool down before blending.
• Blend on high speed until the marinade is smooth.
• Cover the pork slices entirely with the marinade. I like to use a glass bowl and thongs to dip each slice and then store them in a zip-top bag overnight.
• Marinate the pork for at least 6 hours and up to 24 hours.
• Set your pellet smoker at 275 Fahrenheit and cook until the internal temperature reads 165F. I like to use a meat thermometer to be exact. It usually takes 4-5 hours.
• Baste the meat every 30 minutes with the pan drippings until done.
• To serve, shave the meat thinly with a knife and toss in the pan drippings.
• Serve with tortillas, garnish with cilantro, onion and pineapple chunks.