Step 1

1. Toast the Chiles

   Remove the stems and seeds from the guajillo and ancho chiles. Heat a dry skillet over medium heat and toast the chiles for 20–30 seconds per side until fragrant.

   Estimated Time: 5 minutes

   Avoid: Over-toasting the peppers.

   Pro Tip: Don't let the chiles burn or the marinade will become bitter

Step 2

1. Blend the Marinade

   Transfer the toasted chiles to hot water and soak for 10 minutes. Add the softened chiles to a blender with garlic, pineapple juice, orange juice, vinegar, achiote paste, vegetable oil, cumin, oregano, paprika, cinnamon, salt, and pepper.

   Blend until completely smooth.

   Estimated Time: 10 minutes

   Pro Tip: Strain the marinade if you want an extra silky texture.

Step 3

1. Marinate the Pork

   Place the sliced pork shoulder into a large bowl or zip-top bag. Pour the marinade over the meat and coat every piece thoroughly.

   Cover and refrigerate for at least 4 hours, preferably overnight.

   Pro Tip: Overnight marination produces deeper flavor and more tender meat.

Step 4

1. Prepare the Grill

   Preheat a grill or cast-iron skillet to medium-high heat (about 425°F). Lightly oil the cooking surface.

   Cook the pork in batches without overcrowding.

   Allow each side to develop slight charring before turning.

   Estimated Time: 12–15 minutes.

Step 5

1. Grill the Pineapple

   Place the pineapple slices onto the hot grill.

   Cook until caramelized and lightly charred.

   Dice into small pieces.

   Pro Tip: Fresh pineapple creates the sweetest flavor.

Step 6

1. Warm the Tortillas

   Heat each tortilla for about 30 seconds per side on the grill or skillet.

   Keep them wrapped in a clean towel until serving.

Step 7

1. Assemble the Tacos

   Fill each tortilla with chopped grilled pork.

   Top with:

   • Grilled pineapple
   • White onion
   • Fresh cilantro

   Serve immediately with lime wedges and salsa.