I developed this recipe with Chef Jonathan Kaldas in Charleston, South Carolina, when I was there doing a pop-up for my client Uptown Social. I had used the pineapple puree on a pizza at General Assembly in Toronto with chili-rubbed bacon, which was delicious, but not with a traditional al pastor pork—those bright red strips of sizzling pork that come flying off the trompo (those slow-spinning vertical rotisseries cooking over charcoal or gas flame) at taquerias. For
