Ingredients

  • 2 lb pork shoulder/butt cut into~ 1/4” slices
  • 8 dried guajillo peppers
  • 8 cloves garlic peeled
  • 7 oz chipotle peppers in adobo
  • 1 tbsp sugar
  • 2 tbsp achiote paste 1.75oz/half package
  • salt
  • 13.5 oz pineapple chunks fruit and juice separated

Steps

  1. Soak guajillos in hot water for 15 minutes; remove stems and seeds.
  2. Blend guajillos, garlic, chipotle, sugar, achiote, and 0.5 cups pineapple juice into marinade.
  3. Marinate pork in fridge for 30 minutes to 24 hours.
  4. Broil pork at 500°F until edges char, ~20 minutes.
  5. Broil drained pineapple chunks until charred, ~15 minutes.
  6. Slice meat, pan fry with pineapple and some neutral oil