1
Blend dried chiles, pineapple, garlic, cumin, and achiote into a marinade.
2
Slice pork shoulder thinly and marinate for at least 2 hours.
3
Cook marinated pork in a hot skillet until caramelised.
4
Warm corn tortillas on a dry skillet.
5
Top with pork, fresh pineapple, cilantro, white onion, and salsa verde.
6
Finish with a squeeze of lime.