INGREDIENTS

- 3lb pork shoulder, sliced into wide, thin pieces
- 4 pineapple spears

For Marinade:
- 6 guajillo chiles
- 1 chile de arbol
- 5 cloves garlic
- ¼ of an onion
- 10 whole black peppercorns
- 1 teaspoon Mexican oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 packets Sazon Goya*, OR 1 Tablespoon
ground achiote powder
- 1 1/2 teaspoons kosher salt
- 1/4 cup apple cider vinegar
- 1/4 cup pineapple or orange juice

For Tacos:
- 15 corn tortillas, white or yellow
- 1/2 cup pickled red onion
- 1/2 cup fresh chopped cilantro
- Lime wedges
- Cotija cheese

DIRECTIONS

1. Slice the pork into ¼-inch long pieces and trim any fat. Set aside.
2. Remove seeds from the dried chiles (you may want to wear gloves – the seeds are hot!). Add the chilis to a small saucepan, cover with water, and bring to a boil. Turn down the heat and let simmer for 15 minutes. Chilis will be nice and soft, perfect for blending with spices.
3. Add chiles and ¼ cup of water from the pot to a blender. Add the onion, garlic cloves, allspice, peppercorn, cloves, Mexican oregano, cumin, ginger, achiote powder, salt, apple cider vinegar, and juice. Blend until smooth.
4. Add the pork to a large plastic bag, add the marinade, and toss the pork to coat. Cover and refrigerate for several hours or, ideally, overnight.
5. When done marinading, grill pork on a very hot grill for a few minutes on each side until the inside temp is 145 degrees. Remove from heat and let rest.
6. While the grill is still hot, brush pineapple spears with olive oil and place on the grill.
7. Warm tortillas on the grill until charred.
8. Time to taco! Top tortillas with pork, then get creative with your toppings: add fresh pineapple, onion, cilantro, a squeeze of lime juice – and don’t forget Chipotle Hot Honey for the finishing touch!