Ingredients: – 1 lb. pork shoulder, thinly sliced – 3 tbsp. achiote paste – 1 tbsp. smoked paprika – 1 tsp. cumin – 1 tsp. salt – 1/2 tsp. black pepper – 1/4 cup white vinegar – 1/4 cup orange juice – 1/4 cup pineapple juice – Corn tortillas – Cilantro – Onion – Lime wedges
Instructions: 1. In a large bowl, mix together achiote paste, smoked paprika, cumin, salt, pepper, white vinegar, orange juice, and pineapple juice. 2. Add pork slices to the bowl and coat them evenly with the marinade.
1. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 4 hours or overnight. 2. Heat a skillet over medium-high heat and cook the marinated pork until browned and cooked through. 3. Serve on warm corn tortillas and top with fresh cilantro, onion, and a squeeze of lime.