Nutritional Facts

Serving Size: Entire recipe serves 8

• Calories: 372
• Protein: 31 grams
• Carbs: 26 grams
• Fat: 16 grams

Cooking Instructions

Ingredients:

• 2lb pork loin roast
• 1 tbsp achiote paste or powder
• 1 guajillo chili
• 1 tsp garlic powder or 1 garlic clove
• 1 tsp oregano
• ½ tsp cumin
• ⅛ tsp cayenne pepper
• ⅛ tsp cinnamon
• 2 tsp pink Himalayan salt
• ½ tsp black pepper
• ¼ cup apple cider vinegar
• ½ lime juiced, and more lime for garnish
• 1 tsp coconut oil
• 1/3 pineapple, skinned and sliced into 1/4-inch approximately
• 16 corn tortillas
• cilantro & red onion chopped for garnish
• A few skewer sticks soaked in water

Directions:

1. Slice the pork loin in thin slices and set aside on a bowl.
   
   
2. In a blender, add in achiote powder, guajillo chile, fresh garlic and garlic powder, oregano, cumin, cinnamon, clove, salt, black pepper, cayenne pepper, vinegar, lime juice, coconut oil and 2 slices of the fresh pineapple. Blend until smooth.
   
   
3. Pour the mix onto the meat, mix until everything is covered and let marinade for at least 3 hrs. Overnight works best.
   
   
4. On a baking tray, lay down a slice of fresh pineapple and build a pile layering pineapple and meat. Take a few skewer sticks and stick them right on the middle of the pile to make sure everything stays in place.
   
   
5. Put in a preheated oven at 400 degrees Fahrenheit for 1 hr and 25 min.
   
   
6. Take out of the oven and slice from top to bottom until all the meat is chopped.
   
   
7. Put together some tacos, and garnish with cilantro, lime an your favorite salsa.
   
   
8. Enjoy!