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1
Combine achiote paste, chili powder, cumin, oregano, salt, pepper, vinegar, and majo juice into a bowl or bag. If you don't have achiote paste, combine 1.5T paprika, 1T vinegar, 3/4t oregano, 1 minced garlic, 1/4t cumin. Mix and replace achiote paste above.
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2
Cut pork shoulder into 1 inch slices.
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3
Combine bacon, pork and marinade above to a bowl or bag and let it rest in the fridge for at least 2 hours, or overnight.
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4
With a pan underneath, skewer the 2 largest pork steak with two different bamboo skewers and then lay 2 pieces of bacon over top of each. There will be a fair amount of bacon over each side of the steak. It's important to make sure you skewer in the center as this is your base.
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5
Add the next largest pork steak and wrap the excess bacon from the previous layer on top.
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6
Lay 2 more pieces of bacon perpendicular to the last layer, skewer a pork steak, wrap and repeat until all the pork is skewered. Excess bacon? Wrap around of the outside of each. If unstable, support with additional bamboo skewers. You should have 2 equally sized pork footballs of love wrapped and layered with bacon.
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7
Cook at 350F until internal temperature is 155F Occasionally baste with marinade.
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8
While the pork is cooking (it will start smelling amazing very quickly), dice onion, chop cilantro, cut mangos into 1/2 inch cubes, shred cheese.
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9
Remove from the oven and let cool slightly.
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10
Shave pork off spit.
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11
Add pork, mango, cheese, sour cream, salsa verde, cheese to a warm tortilla and top with cilatro and a squeeze of fresh lime. Serve and wait for the complements to come inches.
