Instructions

Build the Adobo

• Toast 2 ancho chiles and 2 guajillo chiles in a dry pan over medium-high heat for about 5 minutes, turning until fragrant and lightly blistered. Add ½ cup chicken stock, bring to a boil, then transfer to a bowl and let sit for 10 minutes to soften.
• In the same pan, heat 2 teaspoons vegetable oil over medium heat. Add 1 teaspoon cumin, 1 teaspoon oregano, and 1 tablespoon achiote, stirring for about 30 seconds until aromatic. Add 1 chipotle chile plus 2 teaspoons adobo sauce, cook another 30 seconds, then add ¼ cup vinegar, 2 ½ teaspoons salt, and 2 teaspoons sugar. Remove from heat.
• Transfer everything to a blender with the softened chiles and soaking liquid, plus 3 cloves garlic, and blend until completely smooth.

Prepare the Pork

• Slice 2 pounds pork as thinly as possible (partially freeze for 15 minutes if needed), then pound each slice to under ¼ inch thick. Toss thoroughly with the adobo until evenly coated.

Layer the Structure

• Line a loaf pan with 8 ounces bacon, then layer marinated pork. Continue alternating bacon and pork until all meat is used, pressing lightly to compact. Cover and refrigerate at least 4 hours (up to 36 hours).

Cook Low and Slow

• Preheat oven to 275°F. Place the loaf pan on a sheet tray and cook uncovered for about 4 hours, until very tender and fully cooked through.
• Remove, cool slightly, then cover and refrigerate at least 2 hours (or overnight) to set structure.

Slice and Crisp

• Remove the chilled meat from the pan, reserving the rendered fat and juices separately. Slice the meat thinly.
• Heat 1 tablespoon reserved fat in a cast iron pan over medium-high heat. Add sliced pork and cook, stirring occasionally, until browned and crisp in spots. Add a few tablespoons reserved juices and cook until reduced to a light glaze.

Roast the Pineapple

• Brush pineapple with a little reserved fat and roast at 350°F for 20–25 minutes until tender and lightly caramelized. Chop into chunks.

Serve

• Serve pork and pineapple in warm corn tortillas with onion, cilantro, salsa, and lime. Double-stack tortillas for structure.