Add the sliced boneless pork butt to a bowl. In a blender, add all the ingredients for the marinade and mix until smooth. Add the marinade to the pork and mix thoroughly. Cover and place in the fridge for at least 4 hours but ideally overnight.

Next day, preheat your fire for two zone grilling at a medium-high temperature (around 375F).

Add one half of an onion onto the trompo skewer at the base. Layer all the sliced pork onto the skewer and top with the other half of the onion. Using a sharp knife, carefully slice off any loose pieces as to make the pork roast even.

Add the roast to the cooler side of the grill. At this point, decide if you are cooking uncovered (open fire) or covered (in a grill or smoker). Follow below as needed:

If cooking uncovered, cook for about 2.5-3 hours until the outer 2” reaches 165F. Make sure to rotate the skewer 90 degrees every 7-8 minutes to cook it evenly and prevent burning. Once it reaches temp, begin slicing the outside edges that are cooked and set the cooked meat aside while keeping it warm. Keep cooking the roast until the next 2” are 170F and then slice off when ready. Now see step 7!

If cooking covered, cook for about 1-2 hours until the whole roast is 165F. Rotate 90 degrees every 10-15 minutes so to cook evenly and prevent burning. Once done, pull off and rest for 10 minutes. Slice the outside edges and keep warm.

Serve the pork onto warm tortillas topped with chopped cilantro, chopped red onions, Mexican crema, cotija cheese and lime juice. Enjoy!