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Ingredients
  • 5 pounds boneless pork shoulder
  • 3 tablespoons achiote paste
  • 2 tablespoons guajillo chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon oregano
  • 1 tablespoon cumin
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • ¾ cup white vinegar
  • 1 cup pineapple juice
  • 1 pineapple, skinned and sliced into 1-inch rounds
  • 1 thick wooden skewer, trimmed to the height of your oven
  • 10 to 12 small corn tortillas
  • 1 white onion, chopped finely
  • 1 cup cilantro, chopped finely
  • 1 cup salsa of your choice
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