- 3 tbps. Achiote paste
- 2 tbs. Guajillo Chile Powder
- 1 tbsp. Garlic Powder
- 1 tbsp. Cumin
- 1 tbsp. Dried Oregano
- 1 tbsp. Salt
- 1 tbsp. Pepper
- ¾ cup Apple Cider Vinegar
- 1 cup Pineapple Juice
- 5 lb. thinly sliced Boneless Pork Shoulder
- 1 Pineapple
- Mi Rancho Organic Corn Tortillas
In a bowl combine the ingredients and add the pork to the marinade. Coat the pork evenly and marinate for 90 minutes.
Prepare for Roasting
Peel one pineapple and slice into one-inch rounds. Stab two pineapple slices with a wooden skewer and then stand the pineapple up in a roasting pan.
Layer the sliced pork shoulder on the pineapple, leaving one to two inches at the top.
Coat with remaining marinade and top with pineapple slices.
Bake for 1.5 hours at 375˚F.
Let the pork rest fro 10 minutes after cooking, then carve into thin slices.
Enjoy with warm Mi Rancho Organic Corn Tortillas. Fill the tortilla with the carved al pastor and garnish with salsa, white onion, and cilantro.