Guajillo 5 ea Peppercorns 1 tsp Cloves 4 Cumin 1/2 tsp Annatto paste 2 oz link: https://amzn.to/3tijOko White wine vinegar 1/4 cup Garlic 4 ea Mexican dry oregano 1 tsp Ancho Chile powder 1 tsp Pineapple juice 1/3 cup Water 3/4 cup Olive oil 1/4 cup Salt to taste ( I did 2 tsp kosher salt) Boneless Boston butt shoulder pork 3.5 lbs For the salsa Tomatillos, small 6 ea (10 oz) Roma tomatoes 2 (1/2 lb) Garlic cloves 3 ( 2 roasted + 1 fresh) White onion, large 1/4 ea Chiles de arbol, dry 15 ea Salt to taste Additional items you will need Corn tortillas: • How to make CORN TORTILLAS | Homemade… Chopped: Cilantro and red onion Limes Pineapples (Fully cook to 145F degrees) Lard
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