Tacos al Pastor with Pork and Pineapple

Slice the pork shoulder against the grain into very thin strips or slices, which ensures quick, even searing. The slices will stay tender.

Remove seeds from dried guajillo chilies, briefly toast in a dry pan to release their aroma, then cover with hot water. Let them soften for 15 minutes.

In a blender, combine the drained, softened chilies (add a bit of the soaking water if needed), pineapple and orange juices, apple cider vinegar, achiote paste, garlic, oregano, cumin, salt, and pepper. Blend into a smooth, thick marinade.

Toss the pork with the marinade in a bowl, ensuring every slice is evenly coated. Cover and marinate for at least 3 hours, ideally overnight in the fridge, for maximum flavor.

Heat a grill pan over medium-high and lightly brush with canola oil. Sear the pork in batches for 2-3 minutes per side, until lightly caramelized on the outside and fully cooked but still juicy.

While grilling the meat, or just after, grill pineapple slices in a hot pan until well-marked and caramelized. Cut into small cubes.

Let the cooked pork rest a few minutes to retain its juices, then chop into small, taco-friendly pieces with a sharp knife.

Briefly warm corn tortillas in a dry pan or over a flame until soft and pliable, so they don't crack when filled.

Fill the warm tortillas with prepared pork and add the grilled pineapple cubes. Sprinkle with finely chopped white onion and cilantro leaves to taste.

Serve immediately with lime wedges for squeezing and, if desired, your favorite salsa to add freshness and a hint of heat.