In a medium saucepan, heat Canola Oil (1 tablespoon). Add Garlic (3 clove) and cook over moderately high heat, turning occasionally until lightly browned, about 1 minute.
Stir in the Dried Oregano (1 teaspoon), Ground Cumin (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon), and Ground Cloves (1/4 teaspoon). Cook until fragrant, about 1 minute.
To get a milder spice level. deseed the Guajillo Chile (4) or deseed some of them. Add chiles to the pan and stir until they become blistered- about 30 seconds.
Add the Orange Juice (1/3 cup), White Wine Vinegar (1/4 cup), and Achiote Paste (2 tablespoon) and bring to a boil. Remove from the heat and let stand for 5 minutes.
Transfer the chile mixture to a blender and puree until smooth, then season with Salt (to taste). Scrape the marinade into a large bowl, then add the Boneless Pork Shoulder (2 pound) and turn to coat. Cover with plastic wrap and let sit for 30 minutes.
Once time is almost up, preheat the Oven to 375 degrees F (190 degrees C).
On a baking sheet lay out the marinated pork and cook for 20 minutes. On a separate baking sheet arrange the Pineapple (1/2). Cook for 10 minutes.
After 10 minutes has passed, pull out the sheet of pineapple and arrange Bacon (10 slice) on top. Continue to cook for another 10 minutes or until bacon is crispy and pork is white when cut into.
Serve on toasted Sandwich Roll (6) - to toast, brush with oil and broil on low in the oven for 2-3 minutes. Cut meat and serve in rolls being sure to include pork, bacon, and pineapple.