Marinade

1 Tbs. ground achiote powder*

1 Tbs. chili powder

6 garlic cloves, peeled and minced

1  Tbs. ground cumin

1/2  Tbs. dried oregano

1/2  Tbs. Garlic Infused salt

3/4 cup Pineapple Infused White Balsamic

3/4 cup pineapple juice

3 Tbs. Koroneiki olive oil

3 lbs. pork shoulder, thinly sliced

1 pineapple

12 corn tortillas

1 cup 12 Oaks Salsa Verde

minced yellow onion

chopped cilantro

garnish:

lime wedges

In a large bowl whisk together marinade ingredients. Place sliced pork in a large zipper bag and pour in marinade, massage the bag to coat the slices. Refrigerate overnight.

Preheat oven to 400°F and line a baking sheet with aluminum foil. Remove the top racks from the oven, leaving one rack on the bottom.

Cut the bottom off the pineapple and stick a large bamboo skewer in the center, place on the baking sheet standing upright. Thread pork onto the skewer (creating a tall tower) and top with another thick slice of pineapple. Place in the oven and roast for 1 1/2 hours or until nicely charred, cooked through and tender. Let rest for 10 minutes before slicing and serving.

Peel the remaining pineapple, remove the core and cut into bite-sized chunks.

While holding the top of the tower, shave off thin slices (working the knife down towards the base).

Fill tacos with pork, pineapple, salsa verde, onion, and cilantro. Serve with lime wedges for a little squeeze of citrus.

*Achiote powder can be purchased online or at specialty grocery stores.