Ingredients

• 2 lbs. of Pork Shoulder, cut into thin slices
• 1 can of Pineapple Slices, drained
• 1 White Onion
• 3-4 Garlic Cloves
• 1 tbsp. of Cumin
• 1 tbsp. of Paprika
• 1 tbsp. of Oregano
• 1 tbsp. of Vinegar
• 1 tsp. of Salt
• 2-3 Dried Ancho Chili Peppers
• 1-2 Chipotle Peppers in Adobo Sauce
• 3-4 Cloves
• 1/4 cup Vegetable Oil
• 1/4 cup of Achiote Powder
• 10-12 Corn or Flour Tortillas
• Chopped Cilantro, for garnish

Step-by-Step Guide

1. Preheat oven to 375 F.
2. In a blender, combine the onion, garlic, cumin, paprika, oregano, vinegar, salt, ancho chili peppers, chipotle peppers, and cloves. Blend until a smooth paste forms.
3. Add the vegetable oil and achiote powder to the blender and blend again until well combined.
4. In a large bowl, combine the pork slices and the marinade. Mix well making sure all the meat is well coated in the marinade. Cover and let it marinate in the refrigerator for at least two hours, or overnight for better results.
5. Line a baking sheet with aluminum foil and place the marinated pork slices on the sheet, separating them so they cook evenly.
6. Place the pineapple slices on the sheet next to the pork slices.
7. Bake for 30-40 minutes, or until the pork is cooked through and slightly brown on the edges, flipping halfway through. The pineapple slices should also be slightly browned and caramelized.
8. Warm the tortillas in a dry skillet or on a grill, flipping to heat both sides evenly.
9. Serve the tacos with the cooked pork, caramelized pineapple, and chopped cilantro.

Additional tips

• If you prefer a spicier flavor, add more chipotle peppers to the marinade.
• You can also add a splash of fresh lime juice to the marinade for added flavor.
• For a vegetarian option, substitute the pork with seitan or tofu.