Pork shoulder cut thin 4-5lbs
Salt 2 tbsp
Cumin 1 tsp
Garlic 2 cloves clove
Brown sugar 2 tsp
Ancho Chile 2 tbsp
Achote paste 2 tbsp
Pineapple juice 1 cup with chunks slightly blended
1/4 apple cider vinegar
Oregano 1 tbsp
5 Guajillos that you previously boiled/ softened blended with Water 1/2 cup
Oil 1/4 cup
Combine all ingredients and
Heat for 10 mins
Cool and coat the meat and marinate for 24 hours!!!!
Next assemble your trompo using metal kabob skewers
Add pineapple on the bottom and top
Add sliced onions every other layer….of meat