Drain the guajillos, add them to a blender and blend with 4 to 6 ounces water. Strain the puree. Add the guajillo puree, the apple juice, garlic, orange juice, vinegar, onions, achiote, salt, pepper, cinnamon, cumin, cloves, oregano, thyme and bay leaves to the blender and bend to make the marinade.
Thinly slice the pork shoulder then transfer the marinade and the meat to a large plastic resealable bag and marinate the meat overnight.
Dice the marinated pork into small pieces. Heat a large pan over medium-high heat with a squirt of oil. Add the pork and bacon and cook. When the meat is cooked through, add some fresh pineapple if using to the pan.
Use this marinated meat as a filling for sandwiches, burritos, quesadillas or tacos.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Andale Taqueria y Mercado