INGREDIENTS
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5 pounds boneless pork shoulder
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3 tablespoons achiote paste
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2 tablespoons guajillo chili powder
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1 tablespoon garlic powder
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1 tablespoon oregano
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1 tablespoon cumin
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1 tablespoon salt
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1 tablespoon pepper
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3/4 cup white vinegar
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1 cup pineapple juice
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1 pineapple, skinned and sliced into 1-inch rounds
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1 thick wooden skewer, trimmed to the height of your oven
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10-12 small corn tortillas
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1 white onion, chopped finely
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1 cup cilantro, chopped finely
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1 cup salsa of your choice