Step 1

Slice the pork shoulder into about 1-cm slices, then transfer to a large dish or bowl.

Step 2

In a bowl, combine the achiote powder, guajillo chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring with a wisk until smooth with no lumps.

Step 3

Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides.

Step 4

Wrap the dish/bowl in plastic wrap then marinate the pork for at least 2 hours. You can marinate in the refrigerator for up to 3-5 days for the most flavor.

Step 5

Preheat oven to 350°F/180°C.

Step 6

On a baking sheet lined with parchment paper or heavy duty foil, place down two slices of the pineapple.

Step 7

Take a THICK wooden skewer and push it directly in the middle of the pineapple or if using a turkey fryer rack, cut a slit in the middle of the pineapple slice so you can thread it onto the rack.

Step 8

Remove the pork from the fridge, cut a slit in the middle of each piece then push the slices through the the rack, layering one after the other until there is a 1-inch gap at the top. Push another pineapple slice on top.

Step 9

Bake for about an hour and a half, until slightly charred on the outside and deep red.

Step 10

Rest the meat for about 10 minutes, then carve off thin slices of the pork.

Step 11

Slice off thin pieces of the roasted pineapples as well.

Step 12

To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa.