- 2 lb (900 g) pork shoulder, thinly sliced - 3 oz (85 g) achiote paste - 4 dried guajillo chiles, stemmed and seeded - 1/2 cup (120 ml) pineapple juice - 1/4 cup (60 ml) white vinegar - 1/4 cup (60 ml) fresh orange juice - 3 cloves garlic, minced - 1 tsp (5 g) dried oregano - 1 tsp (2 g) ground cumin - 1/2 tsp (3 g) kosher salt - 1/4 tsp (1 g) ground black pepper - 6 thin pineapple slices (or 1 cup/165 g fresh pineapple chunks) - 12 small corn tortillas - 1 small white onion, finely diced - 1/2 cup (15 g) fresh cilantro, chopped - 2 limes, cut into wedges - 2 tbsp (30 ml) vegetable oil
1. Soak guajillo chiles in hot water 15 minutes until softened, drain, then blend with achiote paste, pineapple juice, vinegar, orange juice, garlic, oregano, cumin, salt, and pepper into a smooth marinade. 2. Toss thinly sliced pork with the marinade, cover, and refrigerate at least 4 hours or overnight for best flavor. 3. Preheat broiler or a hot skillet. Thread marinated pork onto skewers or lay in a single layer in a hot skillet with 2 tbsp (30 ml) oil; top with pineapple slices if using stacked method, or cook pineapple separately. 4. Cook pork until edges are caramelized and pork is cooked through, about 8–12 minutes, turning or slicing pieces as needed for even char. 5. Chop cooked pork into bite-sized pieces. Warm tortillas, assemble with pork, diced onion, cilantro, and a squeeze of lime; top with chopped pineapple if desired.
Estimated per serving | Servings: 4
Generated: 2026-05-28T02:40:49Z
