INGREDIENTS

4 lbs. Boneless Pork Shoulder 
3 each Dried Guajillo Chiles , wipe clean , briefly toasted and remove stem, keep seeds 
7 oz. Chopped Pineapples  
4 oz. vol. White Vinegar  
2 Tbsp.  Vegetable Oil  
2 each  Garlic Cloves , smashed 
1.5 tsp. Mexican Oregano  
1 tsp. Ground Cumin  
1 can (28 oz) Plum Tomatoes  
1 each med. White Onion , quartered 
2 oz. vol. Water  
4 oz. vol. Pineapple Juice  
1/4 cup  Cilantro leaves , packed 

DIRECTIONS

1.) First, place pork shoulder in the freezer for 30-45 minutes (to make slicing easier). Remove and slice cross-grain into ½ inch slices, place slices in a hotel pan.

2.) For the marinade; add the remaining ingredients to a blender and process until smooth. Pour marinade over pork slices, cover with plastic wrap and marinate for 8 hours.

3.) Pre-heat grill to medium-high heat. Wipe off excess marinade and sprinkle pork with salt and pepper, grill the pork slices for 3 minutes a side. Remove and chop into smaller pieces and reserve hot for assembly.