3dried Guajillo chileswith the membranes and seeds removed
1dried pasilla chilewith the membranes and seeds removed
½large white onionchopped
3large cloves of garlicpeeled
1 ½ouncesground annatto(achiote molido)
½teaspoonground black pepper
3poundspork shouldersliced into ¼ inch thick slices
5-6pineapple slicescanned or fresh, drained from the juice
Corn or flour tortillaswarmed up
Optional topping: chopped cilantro, finely diced onion and lime juice
Boil 3 cups of water in a medium size pot. Remove from the heat and add the Guajillo and pasilla chiles, onion and garlic and let it sit for 10-15 minutes, or until the chiles become soft.
Drain the water, and add the chiles, onion and garlic to a blender along with the orange juice, pineapple juice, salt, annatto, oregano, cinnamon, cumin, pepper and cloves. Blend until smooth.
Place the pork and chile mixture into a large bowl or resealable bag and make sure that each piece is well coated. Refrigerate for at least 6-8 hours or overnight.
Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the pineapple and let it toast for 3-4 minutes on each side or until you start to see some light color. Remove it from the pan, slice it into bite size pieces and set it aside for later.
Add some more oil to the pan then add 4-5 pieces of the marinated meat to the pan and let it cook for 3-4 minutes per side or until it’s cooked through. Repeat until all of the pork is cooked.
Add the pork to a large Ziploc bag or a bowl covered with cling wrap then refrigerate it for 6-8 hours, or overnight.
Heat a large skillet over medium heat and cover the bottom with olive oil or your favorite cooking oil then add the pineapple and let it toast for 3-4 minutes on each side or until you start to see some light color.
Slice the pork into thin slices and serve it in the tortillas, topped with pineapple, cilantro and lime juice.
Optional taco topping: Chop a handful of cilantro and about ½ cup of onions and combine in a small bowl. Squeeze juice from a lime over the top and stir to combine.
Leftover cooked pork can be stored in an airtight container in the fridge for up to 4 days. For best results, I recommend reheating in a skillet to crisp up the edges again.Pork can be frozen in a freezer bag (excess air removed) for up to 3 months. Or the raw pork shoulder can be combined with the marinade and then frozen in a freezer bag - thaw in the fridge overnight and cook according to instructions.