Ingredients:
4 lb boneless pork shoulder
3 guajillo chiles, dried
1/4 cup orange juice
1/4 cup lime juice
1 onion, roughly chopped
2 tsp ground cinnamon
2 tsp Mexican oregano
2 tsp ground cumin
2 oz achiote paste
1 tsp salt
1 Tbsp black pepper
tortillas
1 pineapple, cleaned, cut into slices and grilled
1/4 cup chopped fresh cilantro
1 medium red onion
2 limes cut into wedges
Instructions:
Cut pork into 1/4″ slices then place in a bowl.
Combine guajillo chilies in a pot with boiling water and let soak for at least 5 minutes or until soft. Save liquid. Transfer chilies to a cutting board and remove stems and seeds. Set aside.
Blend together the chilies, orange juice, lime juice, onion, cinnamon, pepper, oregano, cumin, achiote paste and salt. Blend until a smooth paste forms. If too thick, add more hot water from your chilis.
Pour marinade over pork and mix to combine. Cover bowl and refrigerate for at least 4 hours to marinate. Remove meat 30 minutes before cooking.
Preheat oven to 450F and line a baking sheet with aluminum foil. Make sure you have a narrow pan to hold skewers on top without touching the bottom. Place meat on skewers and roast for 30 minutes or until meat browns and charred bits develop. You may need to use the broiler to char the meat. Baste meat with juices while baking. Cut the meat into chunks or thin strips for tacos after resting for 5 minutes. Serve with grilled pineapple, cilantro, onion, salsa and lime wedges.
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