Tacos al pastor in the oven

Ingredients:

• 4 dried ancho peppers, seeded
• 1/4 cup orange juice
• 1 tbsp. honey
• 1 tbsp tomato paste
• 2 cloves garlic, chopped
• 1 small onion, finely diced
• 1 canned chipotle pepper in adobo sauce
• 1.3 kg thin boneless pork loin cutlets
• 1 large pineapple
• 3 tablespoons chilled unsalted butter, 3 sticks
• 0.5 cup fresh cilantro leaves, chopped
• 1 small red onion, diced
• Juice of 1 lime
• Half a habanero pepper, seeded and finely diced
• Warm tortillas for serving
• Special equipment: a long wooden skewer

Preparation:

1. Heat a medium saucepan over medium heat and add the ancho chiles. Cook, turning once, until fragrant, 3-5 minutes. Add the orange juice, honey, tomato paste, garlic, yellow onion, chipotle chiles, 1 teaspoon salt, and 1 cup water. Bring to a boil, then reduce heat. Cook until the chiles and onion are softened, about 10 minutes. Transfer to a blender and blend until smooth. Let cool completely.
2. Combine the chilled marinade with the pork chops in a large zip-lock bag and massage to coat. Marinate for at least 1 hour or overnight.
3. Preheat oven to 200°C.
4. Cut off the top of the pineapple and set aside. Cut the remaining pineapple in half crosswise. Peel both halves with a knife. Cut three 0.3 cm thick slices from the top half of the pineapple and set the rest aside. Place the bottom half of the pineapple in a medium cast iron skillet and insert a long wooden skewer, pointed end up, into the core of the pineapple. Thread a quarter of the pork chops onto the skewer, then add 1 cube of butter. Repeat with the remaining pork chops and butter, finishing with the meat on top. Top with 3 pineapple slices and press firmly to seal the meat.
5. Carefully place the entire assembly in the oven and bake until a thermometer inserted into the thickest part of the meat registers 160°F (71°C), about 1 1/2 hours.
6. Meanwhile, core and dice the remaining pineapple. Combine in a medium bowl with the cilantro, red onion, lime juice, habanero pepper, and a pinch of salt.
7. Transfer the pork and pineapple stack to a cutting board and thread the pineapple crown onto a skewer. Holding the pineapple by the top, use a sharp knife to slice the pork and pineapple into thin strips. Serve on tortillas with pineapple salsa.