Tortas Al Pastor

Slice pork shoulder into thin strips, first removing the bone if present.

Chop up the pineapple. It will be cooked down into the sauce, so it doesn't need to look pretty. If you want to notice the pineapple, leave the chunks a little larger. If you want the flavor and not the texture, chop it up fine. I like it somewhere in the middle.

Place the pork chunks in a saucepan over medium heat.

Add vinegar.

Add the chopped pineapple.

Add the ground cumin.

Add the garlic powder.

Add the chipotles. Stir to mix. Make sure all of the ingredients are well distributed.

Put a lid on the the pot. Reduce the heat to medium-low. Let the pot simmer for 45 minute to an hour. Peak in the pot and give it a stir every so often. This really shouldn't need much attention though, if any. The pork fat and juices will come together and keep everything moist enough to keep it from burning.

Halve the head of cabbage. Slice to remove the core. Then slice as thin as possible. Cabbage size can vary a bit, but you shouldn't need more than half of the head. Reserve the other half for another recipe.

Place the mayonnaise in a medium-sized mixing bowl.

Add the vinegar.

Add the dried oregano and mix well.

Add the shredded cabbage. Toss to mix well. Season with salt and pepper if desired.

Toast your rolls if you like. I recommend it. Melt some butter over medium-low and drop the rolls in there with the opened-face down. Let them toast up undisturbed until golden and crisp as a cracker.

Top your rolls with pork and slaw. I also like a little fresh cilantro and some sliced tomato in there, but it's up to you.