INGREDIENTS
5 lb
boneless pork shoulder
3 tbsp
achiote paste
2 tbsp
guajillo chili powder
1 tbsp
garlic powder
1 tbsp
oregano
1 tbsp
cumin
1 tbsp
salt
1 tbsp
pepper
3/4 cup
white vinegar
1 cup
pineapple juice
1
pineapple, skinned and sliced into 1-inch rounds
10
small corn tortillas
1
white onion, chopped finely
1 cup
cilantro, chopped finely
1 cup
salsa of your choice
n/a
n/a
1
thick wooden skewer, trimmed to the height of your oven