Ingredients
Serves 6-8
3.5-5.5 lb boneless pork shoulder (5.5 if you want leftovers for the week)
Marinade:
3 tbs Pasta De Achiote
1 tbs Ground California chili pepper
1 tbs Guajillo chili powder
1 tbs garlic powder
1 tbs dried oregano
1 tbs cumin
1 tbs kosher salt
1 tbs black pepper
3/4 cup white vinegar
1 cup pineapple juice
1 pineapple sliced
Tacos:
Corn tortillas
1 white onion chopped
1 cup cilantro chopped
Mango/pineapple salsa
1 avocado diced
3 limes cut into wedges
3-4 wooden skewers
Preparation
Cut pork shoulder into thin slices and add to a large bowl.
Mix all the ingredients for the marinade and pour over the pork.
Massage and make sure the pork is throughly coated with marinade mixture. Cover and refrigerate for at least 2 hours.
Cut pineapples into 2 inch slices.
Preheat oven to 350. Take the sliced pineapple and add 2 wooden skewers through the core. Top the skewers with pork and nicely stack, adding in slices of pineapple in the middle and at the end.
Bake for 45 minutes then rotate, add the rest of the marinade on top of the pork and cook for another 45 minutes to an hour.
Chop the meat into bite sized pieces. Add to tortillas and top with your favorite toppings. Enjoy!!