|2 lb • Boneless pork loin|
|2 • Guajillo chiles|
|1 • Ancho chile|
|1 tbsp • Catalunia - Spice Mix No "22"|
|1 tbsp • Amber - Spice Mix No "2"|
|1 tsp • Oregano|
|1 tsp • Freshly crushed black pepper|
|1 tsp • Sea salt|
|2 • Onions • finely chopped|
|8 • Garlic cloves • roughly chopped|
|2 tsp • Achiote paste|
|1 cup • Pineapple juice|
Slice the pork very thinly, diagonally against the grain, and set aside.
Rehydrate the Ancho and Guajillo chilies by covering in hot water and soaking them until soft. Drain the water and de-stem and de-seed each chili. Combine with Catalunia - Spice Mix No "22", Amber - Spice Mix No "2", oregano, black pepper, sea salt, garlic, achiote paste, and pineapple juice in a food processor, and pulse until everything is thoroughly combined.
Transfer the sliced pork to a gallon freezer bag or deep dish, and pour marinade on top.
Make sure all pieces are coated, and let marinate in the fridge overnight.
Heat oven to 350 degrees.
Remove meat from marinade and layer the slices of meat on a baking sheet in a loaf shape, and cover with additional marinade. Place in oven and roast until tender, about 3 hours.