Al pastor is the result of some beautiful cultural collision; Lebanese immigrants came to Mexico and shared their roasting-meat-on-a-spit ways. The Mexicans brought in their seasonings and the pineapple, and the deliciousness of al pastor was born. We've hewed pretty close to tradition here, filling our tacos with cilantro, shallot, and a spicy adobe mayonnaise on top of pork. The melding of new and old, tradition and innovation… culinary magic at its finest.
Zest lime, halve, and juice. Stem and mince cilantro. Halve and peel shallot. Cut half the shallot into thin strips and other half into ¼" dice. Mince garlic. Combine shallot strips in a small mixing bowl with lime juice, half the cilantro (reserve remaining garnish), and a pinch of salt and pepper. Marinate at least 10 minutes before serving, stirring a couple times to marinate evenly.
Cook the Pork
Heat a medium non-stick pan over medium heat. Add ground pork to hot pan. Cook, breaking up meat, until no pink remains, 6-8 minutes. Transfer pork to a plate. Reserve pan; no need to wipe clean. While pork cooks, warm tortillas.
Warm the Tortillas
Wrap tortillas in foil and place directly on oven rack. Bake until warm, 4-5 minutes. While tortillas warm, start filling.
Make Chipotle-Mayonnaise and Start Filling
Chop chipotle in adobo sauce into a chunky paste and add to another small mixing bowl to taste. Add mayonnaise and combine. Return pan used to cook ground pork to medium-high heat. Add diced shallot and garlic to hot pan. Cook, stirring occasionally, 30-60 seconds.
Finish the Filling
Add pork, sugar, and pineapple chunks and their juice to pan and cook, stirring occasionally, 4-5 minutes. Remove from burner and season with 1 tsp. lime zest (reserve remaining for garnish), ½ tsp. salt, and ¼ tsp. pepper.
Plate the Dish
Place three tortillas on a plate. Scoop filling into tortillas. Garnish each taco with pickled shallot, chipotle-mayonnaise, remaining cilantro, and remaining lime zest.