Charred, tender meat that's perfect for stuffing in tortillas or enjoying straight from the stick.
In a large, dry saucepan, toast ancho and pasilla chilies over medium-high heat, turning chilies occasionally, until puffed, pliable, lightly browned in spots, and very aromatic, about 5 minutes. Add chicken stock , then pour contents of saucepan into a small heatproof bowl. Cover loosely with plastic wrap and set aside.
Wipe out saucepan, add oil, and return to medium-high heat until oil is shimmering. Add cumin, oregano, and achiote and cook, stirring frequently, until spices are bloomed and aromatic but not browned, about 30 seconds. Stir in chipotle and adobo sauce and cook for 30 seconds longer. Stir in vinegar, salt, and sugar, and remove saucepan from heat.
Transfer contents of saucepan to a blender along with garlic and chilies with their steeping liquid. Blend on high speed until completely smooth, scraping down sides of blender jar with a rubber spatula as needed, about 1 minute. Set aside. Freeze pork for 15 minutes and up to 30 minutes . Using a sharp chef's knife or slicing knife, slice pork against the grain into 2-inch-long, 1-inch-wide, and 1/8-inch-thick strips. The easiest and most efficient way to do this is to start by portioning the pork butt into 2-inch-wide by 1-inch-thick pieces, and then slicing those pieces crosswise into 1/8-inch-thick strips.
Combine pork and marinade in a large bowl, and using hands, toss until every piece of meat is evenly coated in marinade. Cover tightly with plastic wrap and refrigerate for at least 4 hours and up to 36 hours.Thread one piece of pork onto a skewer, piercing it through twice to secure it, then bunching meat tightly together like an accordion. Then thread one piece of pineapple onto skewer. Continue alternating pieces of pork with pineapple, ending the skewer with a piece of pork.
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