I wanted to be all authentico with thin slices of pork shoulder stacked gyro - style on a rotisserie and slowly roasted until the outside is deliciously crisp and the inside is succulent but I have neither the equipment or the
patience for that so I made a more güerita - friendly version with thinly pounded boneless pork chops that I coated in a chile and pineapple marinade and grilled over hot
charcoal.