- 4 pounds boneless pork shoulder, cut into ¼-inch slices
- 3 tablespoons achiote paste
- 2 tablespoons guajillo chili powder
- 3 garlic cloves, minced
- 2 tablespoons fresh oregano, minced
- 1 tablespoon cumin
- 1 tablespoon salt
- 2 teaspoons pepper
- 3/4 cup white vinegar
- 1 cup pineapple juice
- 1 pineapple, peeled and sliced into 1-inch rounds
- 3-4 bamboo skewers
- 12 small corn tortillas
- 1 yellow onion, finely chopped
- 1 cup fresh cilantro, finely chopped
- 1 cup salsa verde
- 2 limes, cut into wedges
- In a large bowl, place your pork slices.
- In a medium bowl, mix together the achiote paste, chili powder, garlic cloves, oregano, cumin, salt, pepper, vinegar and pineapple juice until smooth. Pour the marinade over the pork slices, then toss to make sure the slices are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or overnight.
- Remove racks from the oven, leaving one on the bottom and heat the oven to 350 F.
- Line a baking sheet with aluminum foil.
- Place two slices of the pineapple on the baking sheet. Take a skewer and push it directly into the middle of the pineapple. Push each slice of marinated pork through the skewer, layering one on top of the other. Once the meat is placed, push two pineapple slices through the top. Put two additional skewers in the meat stack to ensure it will stay upright. Place remaining pineapple slices on the baking sheet.
- Bake for approximately 1½ hours, until the pork is slightly charred on the outside and deep red. Take out of the oven.
- Rest the meat for about 10 minutes, then using a sharp knife, carve off thin slices of pork and roasted pineapple. Dice remaining roasted pineapple.
- To assemble the tacos, place the pork on a tortilla, top with some diced pineapple, onion and cilantro. Drizzle the salsa verde over everything. Squeeze some fresh lime juice over the taco and serve.