Ingredients:
4-5 lbs pork shoulder
4 cloves of garlic
1/2 onion
1-2 Tablespoons of Paprika
1/2 cup of orange juice
4 boiled de-seeded Guajillo Chile
1 Tablespoon of Pepper
3/4 cup of pineapple juice
1 Tablespoon of Oregano
3 Cloves
1 Tablespoon of Thyme
1 boiled de-seeded Ancho Chile
1 Tablespoon of Cumin
1-2 Tablespoons of Salt

Instructions:
For the marinade, blend the ingredients to form a smooth paste. Strain the mixture to remove excess liquid. Coat the pork shoulder in the marinade. Ensure every part of the pork cut is evenly covered.

Repeat the process by further coating the meat with extra layers of the marinade.

Cover with aluminum foil and leave overnight in a refrigerator.
Remove from the refrigerator and grill evenly on both sides.
Remove from the grill, and serve in thin slices on a corn tortilla. Garnish with freshly chopped cilantro, diced grilled pineapple, sliced red onion, and a lime wedge.

Serve with your favorite salsa topping!