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
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
Once the pork is pulling apart easily, remove from crockpot and finish shredding. Discard the bay leaves and
reserve the drippings
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. 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.