To make the adobo sauce, toast the dried chiles in a Lodge 12" cast iron skillet on both sides, until fragrant and just browned. Remove from the skillet. Remove the stems and seeds. Place the chiles back in the skillet. Cover with water. Bring the water to a simmer. Cover with a lid and simmer for five minutes (or until tender). Drain the water and discard. Transfer the chiles to a blender or food processor. Add the remaining ingredients and process until smooth. Taste and adjust salt level as desired.
To prepare the marinade, combine the marinade ingredients bowl and mix well.
Next, combine the marinade and pork in a zip top bag or plastic container. Rub the marinade into the meat, making sure that there is marinade on all surfaces. Marinate in the refrigerator for an hour.
Build a charcoal fire in your Kamado Joe Classic Joe II and preheat to 400ºF, set up for direct grilling, with a the JoeTisserie attachment. Slice the top and bottom off of the pineapple. Stand the pineapple upright. Slice off all of the prickly skin from the sides. Slice off the top and bottom 1/4 of the pineapple in discs. Set aside, then core and dice the middle portion.
Remove the meat from the marinade, wiping off excess marinade. Season the pork with the Cattleman’s Grill Carne Asada 8 Second Ride. Thread the pineapple bottom onto the rotisserie spit rod and secure with the prongs. Then thread the slices of marinated pork onto the rod. Once all of the pork is threaded on, place the top of the trimmed pineapple on the end to cap it off, secured with the prongs.
Place the spit rod in place on the rotisserie in the grill. Cook until the outside layer is cooked and lightly charred. Slice off the thin outside layer of the pork, catching it in a bowl or tray under the spit rod. Continue cooking and slicing off the outside layer as it cooks. Hold the pork in a warm place.
Serve the pork wrapped in warm tortillas, with diced pineapple, red onions, cilantro and cotija cheese.