Canned pork al pastor

This is pretty good. In 500ml jars.

Mix until dissolved:
1 - 1.5 cups pineapple juice
3/4 cup whit vinegar
2 - 2.5oz achiote powder

Put in each jar:
1/4 tsp cumin
1/4 tsp very generous canning salt
1/4 tsp garlic powder
A big pinch oregano
A couple grinds of black pepper
1/2 pineapple ring

Fill each jar with meat

Put 2-3 tbsp of the liquid into each jar (basically distribute evenly).

Pressure can for 75 minutes at 12-15psi at my elevation.

Note: could use a touch of sweetness, or serve with pineapple. Fry in a pan to crisp up and serve.