Drain the guajillos, add them to a blender and blend with 4 to 6 ounces water. Strain the puree. Add the guajillo puree, garlic, apple juice, orange juice, vinegar, onion, achiote, cinnamon, cloves, cumin, oregano, thyme, bay leaves, 1 ounce salt and 1/2 ounce pepper to the blender and blend to make the marinade.
Combine the marinade and the pork in a large resealable plastic bag and marinate overnight in the refrigerator. 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 diced pineapple if using.
Use this marinated pork 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