Ingredients
- 4 ounces dried guajillo peppers, deveined and soaked in cold water for 5 hours
- 4 ounces garlic
- 4 ounces apple juice
- 4 ounces freshly squeezed orange juice
- 4 ounces white vinegar
- 2 ounces white onion
- 1 ounce achiote paste
- 1/4 ounce ground cinnamon
- 1/4 ounce ground cloves
- 1/4 ounce ground cumin
- 1/4 ounce dried oregano
- 1/4 ounce dried thyme
- 4 bay leaves
- Salt and freshly ground black pepper
- 1 pound pork shoulder, thinly sliced
- 2 ounces chopped bacon
- Oil, for cooking
- Diced fresh pineapple, optional
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