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Ingredients
  • 3 guajillo chiles, rinsed, stemmed, and seeded
  • 2 ancho chiles, rinsed, stemmed, and seeded
  • 1 pineapple, 1 cup diced and the rest sliced into rounds
  • 3.5 ounces achiote paste
  • 1 medium white onion, halved
  • 5 cloves garlic
  • 1 chipotle pepper in adobo sauce
  • 2 tablespoons kosher salt
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon ground cumin
  • ½ cup distilled white vinegar
  • 5 pounds boneless pork shoulder, sliced into thin slices
  • 1 tablespoon vegetable oil
  • subheading: For serving:
  • warm corn tortillas
  • diced onions
  • chopped cilantro
  • lime wedges
  • salsa verde
Steps
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