Ingredients:

• 1 boneless Ontario pork shoulder roast (about 1 1/2 lb/750 g)
• 3 tbsp (45 mL) canola oil
• 2 tbsp (30 mL) sherry or cider vinegar
• 1 tbsp (15 mL) ancho chilli powder
• 1 tbsp (15 mL) paprika
• 1 tbsp (15 mL) dried oregano leaves
• 2 tsp (10 mL) ground cumin
• 1 large clove garlic, minced
• 1/2 tsp (2 mL) each salt and pepper
• 1 peeled and cored fresh pineapple (about 1 lb/500 g)
• 1 pkg (238 g) small corn tortillas (about 12 to 14)
• 2 avocados, diced
• 1 cup (250 mL) fresh cilantro leaves
• 1/2 cup (125 mL) chopped red onion

Cooking Instructions:

1. Slice pork shoulder into 1/2 inch (1 cm) thick slices and pat dry; set aside.
2. In a large bowl, stir together oil, vinegar, chilli powder, paprika, oregano, cumin, garlic, salt and pepper. Add pork slices and turn to coat evenly with spice mixture. Cover and refrigerate for at least 2 hours or up to 12 hours.
3. Preheat oven to 325ºF (160ºC). Line a baking sheet with parchment paper.
4. Meanwhile, slice the pineapple into 1-inch (2.5 cm) thick slices. Place onto a prepared baking sheet. And then lay pork slices onto pineapple slices to cover. Roast for about 2 hours or until pork is very tender and slightly charred. Let cool slightly.
5. Chop pork and pineapple together and mix in a bowl. Add any juices from the pan. Tuck into tortillas and top with avocado, cilantro and onion to serve.