4 lbs pork “butt” roast
1/4 pineapple sliced into long 1/4″ thick strips

for marinade
2 ancho chiles
1 guajillo chile
3/4 C fresh pineapple
1/2 onion
1 Chipotle chile (in adobo sauce)
1 Tbs adobo sauce
1 Tbs vinegar
5 cloves of garlic
1 Tbs + 1 tsp kosher salt
1 1/2 tsp cinnamon
1/2 tsp oregano
1/4 tsp achiote paste (or 1/2 tsp paprika)

for serving
small white corn tortillas
minced vidalia onion
minced cilantro
lime wedges
salsa verde (see recipe below)