INGREDIENTS
1 1/2 lb
Pork roast
1
Ancho chile
1
Cilantro, Fresh
5 cloves
Garlic
3
Guajillo chiles
1/2 cup
Onion
1 tbsp
Apple cider or red wine vinegar
1
Corn tortillas
1 cup
Pineapple juice
1/2 teaspoon achiote (annatto) powder
Pineapple spears or chunks