Cooking Times

130 min
Prep Time
15 min
Cook Time
145 min
Total Time

Ingredients (8 items)

800.00 g Pork shoulder
thinly sliced
3.00 tbsp Achiote paste
annatto seed paste
100.00 ml Orange juice
fresh squeezed
16.00 pieces Corn tortillas
small
200.00 g Pineapple
diced
1.00 medium White onion
finely chopped
50.00 g Cilantro
chopped
2.00 pieces Lime
cut in wedges

Instructions (6 steps)

1
Marinate pork with achiote paste and orange juice for 2 hours.
120 minutes
2
Cook marinated pork on trompo or grill until crispy edges.
15 minutes
3
Warm tortillas on comal or dry pan.
2 minutes
4
Place cooked pork on tortillas.
5
Top with diced pineapple, onion, and cilantro.
6
Serve with lime wedges and salsa verde.