INGREDIENTS

  • 4 lb pork shoulder, sliced into ¼ thick pieces
  • 4 dried guajillo peppers, seedless
  • 1 cup orange juice
  • ½ cup pineapple juice
  • 3 tablespoons oil, canola or vegetable
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 5 clove garlic peeled.
  • 3 tablespoons apple vinegar
  • 2 tablespoons achiote paste
  • 1 onion sliced
  • 1 tablespoon brown sugar
  • 1 chipotle pepper, canned
  • 2 bay leaves
  • 20-30 small corn or flour tortillas
  • ½ bunch cilantro chopped
  • ½ onion small diced
  • 1 ripe pineapple peeled and diced ½ inch tick
  • Tatemada salsa arbol

STEPS:  

  1. In a skillet over medium high heat, add the guajillo peppers and cover with water. Simmer until softened. Blend the guajillo peppers, chipotle pepper, orange juice, pineapple juice, cumin, oregano, garlic, apple vinegar, achiote paste, sugar, cumin, oregano, salt and oil. Blend until smooth
  2. Add the pork shoulder to a large crockpot. Pour the marinated over the shoulder before adding the bay leaves. Cook on low for 7-8 hours (or on high for 4-5 hours) until pork begins to pull apart easily
  3. Once the pork is pulling apart easily, remove from crockpot and finish shredding. Discard the bay leaves and reserve the drippings
  4. In a large cast iron skillet over medium heat, add one tbsp of drippings for each ½ cup of pork serving per person. Add the pork and allow to sear for 3-5 minutes, flipping at least once. Transfer to a chopping board and let rest for about 5 minutes before chopping into bite size pieces.
  5. 5. To serve warm the tortillas, pour 2 tbsp of pork on top of the tortilla, sprinkle diced onion and chopped cilantro, top with pineapple and salsa arbol.

GALLERY