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Ingredients
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Marinade
Toppings
Method
Marinade Preparation
- 1
Prepare the Chiles
Remove the stems and seeds from the dried guajillo and ancho chiles. Toast them in a dry skillet over medium heat for about 2-3 minutes until fragrant.
- 2
Blend Marinade
In a blender, combine the toasted chiles, garlic cloves, cumin, oregano, apple cider vinegar, salt, and black pepper. Blend until smooth, adding a little water if necessary to help it blend.
- 3
Marinate the Pork
Place the pork shoulder in a large bowl or resealable bag. Pour the marinade over the pork, ensuring it is well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Cooking the Pork
- 4
Preheat Oven
Preheat your oven to 300°F (150°C).
- 5
- 6
Shred the Pork
Remove the pork from the oven and let it rest for 10 minutes. Then shred the pork using two forks.
Serving
- 7
- 8
Warm the Tortillas
In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side.
- 9
Assemble Tacos
To assemble, place a generous amount of shredded pork on each tortilla, top with pineapple, onion, and cilantro. Serve with lime wedges on the side.
