Categories: Mexican

Ingredients

• 4 ounces dried guajillo peppers, deveined and soaked in cold water for 5 hours
• 4 ounces garlic
• 4 ounces apple juice
• 4 ounces freshly squeezed orange juice
• 4 ounces white vinegar
• 2 ounces white onion
• 1 ounce achiote paste
• 1/4 ounce ground cinnamon
• 1/4 ounce ground cloves
• 1/4 ounce ground cumin
• 1/4 ounce dried oregano
• 1/4 ounce dried thyme
• 4 bay leaves
• Salt and freshly ground black pepper
• 1 pound pork shoulder, thinly sliced
• 2 ounces chopped bacon
• Oil, for cooking
• Diced fresh pineapple, optional

Directions

1. Drain the guajillos, add them to a blender and blend with 4 to 6 ounces water. Strain the puree. Add the guajillo puree, garlic, apple juice, orange juice, vinegar, onion, achiote, cinnamon, cloves, cumin, oregano, thyme, bay leaves, 1 ounce salt and 1/2 ounce pepper to the blender and blend to make the marinade.

2. Combine the marinade and the pork in a large resealable plastic bag and marinate overnight in the refrigerator. Dice the marinated pork into small pieces.

3. Heat a large pan over medium-high heat with a squirt of oil. Add the pork and bacon and cook. When the meat is cooked through, add some diced pineapple if using.

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