Ingredients

• ●1 kg (2.2 lbs) pork shoulder
• ●1/2 pineapple
• ●50g (3-4) guajillo chilies
• ●15g (2) ancho chilies
• ●2 chipotle peppers in adobo
• ●120ml (1/2 cup) orange juice
• ●60ml (1/4 cup) white vinegar
• ●3 cloves garlic
• ●1 tsp Mexican oregano
• ●1 tsp cumin
• ●1/2 tsp cinnamon
• ●12 corn tortillas
• ●1 white onion
• ●1 bunch fresh cilantro
• ●2-3 limes

Instructions

1. 1Hydrate Chilies: Toast dried guajillo and ancho chilies in a dry pan for 30 seconds. Soak in hot water for 15 minutes until soft. Drain.
2. 2Make Marinade: Blend soaked chilies, chipotle peppers, orange juice, vinegar, garlic, oregano, cumin, salt, and cinnamon until smooth.
3. 3Marinate: Coat pork slices thoroughly in the marinade. Layer pork in a dish or bag. Refrigerate at least 4 hours, preferably overnight.
4. 4Cook (Home Method): Heat 1 tbsp oil in a large skillet or grill pan over high heat. Cook pork in batches, searing well to get charred edges (mimicking the trompo). Roughly chop cooked meat.
5. 5Grill Pineapple: In the same pan, grill pineapple slices until caramelized. Chop into chunks.
6. 6Assemble: Warm tortillas. Fill with chopped pork. Top with pineapple chunks, diced onion, fresh cilantro, and a squeeze of lime.