Happy Taco Tuesday!

Meet Chef Joshua Weissman — the dude who makes everything from scratch, roasts store-bought shortcuts for fun, and somehow makes homemade brioche look easy. He’s a classically trained chef with big flavor energy and a zero-compromise attitude in the kitchen.

Think: fast food remakes, wild technique flexes, and a whole lotta butter.

Whether he’s teaching you how to fold dumplings or grill the perfect steak, Weissman doesn’t just cook—he goes full send.

Warning: You’ll watch one video and want to make your own mayo.

👇 Scroll down for Chef Joshua Weissman’s take on Tacos Al Pastor!

I Will Teach You To Be Rich is like a money taco—spicy advice, zero fluff. Ramit serves up smart, bold takes on wealth, mindset, and living life extra guac style. 💸🌮
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Recipe By: Chef Joshua Weissman
Tacos al pastor = flavor fireworks 🌮🔥. We’re talking thin-sliced pork marinated in chili, pineapple, and spice, stacked on a spit, and slow-roasted ‘til juicy perfection. Shaved straight into tortillas, topped with onion, cilantro, and a hit of lime—this is the taco that brings the party every single time.

INGREDIENTS
Marinade
4 ancho chiles
5 guajillo chilies (seeded)
3/4 cup (180ml) white vinegar
1 cup (240ml) pineapple juice
3.5 tablespoons achiote paste
10 cloves garlic
2 tablespoons (28g) brown sugar
2 teaspoons(5g) ground cumin
2 teaspoons (5g) ground cinnamon
3 tablespoons (30g)kosher salt (start with that much then taste)
4-5 lb boneless pork shoulder

Grilled Pineapple Relish
1 whole pineapple
1 sweet onion
1 jalapeno
1/4 cup fresh cilantro
The Juice and zest of 2 limes

Assembly
Corn Tortillas
lime wedges

INSTRUCTIONS
Starting with a marinade, add 4 dried ancho chilis and 5 dried guajillo chilis. Seed both chilies unless you want marinade spicier. Cover with boiling water and let them sit until they’re easy to tear.

In a blender combine ¾ of a cup white vinegar, 1 cup of pineapple juice, 3.5 tablespoons of achiote paste, 10 cloves of garlic, 2 tablespoons or 28 grams of brown sugar, 2 teaspoons or 5 grams of ground cumin, 2 teaspoons or 5 grams of ground cinnamon, and 3 tablespoons or 30 grams of kosher salt.

Add your soaked chilies and blend until a smooth marinade forms.

With a 4 to 5-pound boneless pork shoulder and slice into half-inch slices, place into a bowl and pour over the marinade. Cover in plastic wrap and let it marinate overnight.

With 3 to 4 metal skewers, place each slice of marinated pork over the skewers, stacking the meat until they are all skewered.

Set up your grill for offset heating (⅔ of the grill should be set to medium-high while the other third completely off). Sear the al pastor stack on the hot grates 2-3 minutes per side until some color forms. Then place the al pastor meat on the cold side of the grill, cover, and let roast (monitor the grill thermometer to be around 350ºF) for about 1 to 2 hours.

Flip occasionally until cooked and lightly charred al pastor meat. Once cooked, place upright and slice vertically.

For the pineapple relish, quarter 1 pineapple lengthwise and on a ripping hot grill place the pineapple quarters, jalapeños, and sliced sweet onion until all nicely charred.

Chop up everything into bite-sized pieces. Place in a bowl along with cilantro, the juice, and zest of 2 limes and season with salt generously. Mix until combined.

To assemble the tacos, lightly warm/char the corn tortillas, add your al pastor meat, the relish, and any other toppings you want (like cotija cheese and avocado!).

WATCH the VIDEO!