Ingredients
- 1kg pork shoulder, sliced
- Guajillo and ancho chiles
- Pineapple
- Achiote paste
- Vinegar, garlic, cumin
- Corn tortillas
- Onion, cilantro, lime
Method
- 1
Blend chiles with achiote, vinegar, garlic, spices into adobo.· 10m
- 2
Marinate pork overnight.· 720m
- 3
Stack and roast vertical-style, or sear in a hot pan.· 30m
- 4
Chop pork; serve in warm tortillas with pineapple, onion, cilantro.