Tacos Al Pastor

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Snozzberry Juice

subheading: For the Marinade:

8 dried guajillo chile peppers

2 dried ancho chile peppers

1 tablespoon vegetable oil

1 large white onion, diced

3 cloves garlic, chopped

2 cups pineapple juice

1 cup fresh orange juice

5 tablespoons apple juice

1 cup Mexican beer (such as Tecate)

½ cup distilled white vinegar

1 tablespoon dried oregano

1 tablespoon paprika

1 tablespoon ground annatto

1 teaspoon ground cloves

Kosher salt and freshly ground pepper

subheading: For the Tacos:

6 pounds boneless pork shoulder, cut into 2-inch-thick slabs

Borracho Tortillas, for serving (recipe follows)

Pineapple-Serrano Salsa, for topping (recipe follows)

Tomatillo salsa, crumbled cotija cheese, crushed chicharrónes (fried pork rinds), fresh cilantro and sliced radishes, for topping

Lime wedges, for serving

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