Oven-Roasted Tacos al Pastor with Pineapple Salsa

Prepare the Pork Marinade

1. 1Rehydrate the guajillo chiles: Place the stemmed and seeded guajillo chiles in a small bowl, cover with hot water, and let soak for 15-20 minutes until soft. Drain and reserve.
2. 2Combine all marinade ingredients: In a blender, combine the rehydrated guajillo chiles, achiote paste, chipotle chiles in adobo, pineapple juice, white vinegar, garlic, cumin, Mexican oregano, and salt. Blend until completely smooth.
3. 3Marinate the pork: Place the pork shoulder steaks in a large bowl or a resealable bag. Pour the marinade over the pork, ensuring it's evenly coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.

Roast the Pork

1. 1Preheat the oven: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or foil for easier cleanup.
2. 2Arrange the pork: Arrange the marinated pork shoulder steaks in a single layer on the prepared baking sheet. You can layer some sliced pineapple under and over the pork if desired for extra flavor.
3. 3Slow roast: Roast for 2 to 3 hours, or until the pork is very tender and easily shreds with a fork. Flip the pork halfway through cooking. The internal temperature should reach at least 145°F (63°C).
4. 4Broil for crispiness: For extra crispiness, you can broil the pork for 5-7 minutes at the end, watching carefully to prevent burning.
5. 5Rest and shred: Remove the pork from the oven and let it rest for 10 minutes. Then, thinly slice or shred the pork into bite-sized pieces.

Prepare the Pineapple Salsa

1. 1Combine ingredients: In a medium bowl, combine the diced pineapple, finely diced red onion, chopped fresh cilantro, minced jalapeño, fresh lime juice, and salt. Stir gently to combine.
2. 2Let flavors meld: Let the salsa sit for at least 15 minutes for the flavors to meld.

Assemble the Tacos

1. 1Warm tortillas: Warm the corn tortillas on a comal, in a dry skillet, or wrapped in a damp paper towel in the microwave until soft and pliable.
2. 2Fill and serve: Fill each warm tortilla with a generous amount of the thinly sliced oven-roasted pork al pastor. Top with a spoonful of the pineapple salsa, and garnish with fresh cilantro, a squeeze of lime, and extra diced red onion if desired. Serve immediately.