Start by prepping all your ingredients. Cut the pork shoulder into bite-sized pieces, slice the smoked sausage into rounds, and chop the turkey bacon into small bits. Dice the pineapple, red onion, poblano peppers, and tomatillos. Mince the garlic cloves finely to release their aromatic flavor.

Heat a large skillet or discada pan over medium heat and add the olive oil. Begin by cooking the turkey bacon until it’s crispy and golden brown. Remove the bacon and set it aside, leaving the flavorful grease in the pan. Next, add the pork shoulder pieces and sear them until they’re browned on all sides. Remove the pork and set it aside. Finally, cook the smoked sausage rounds until they’re slightly caramelized. Set the sausage aside with the other cooked meats.

In the same pan, add the chopped red onion and poblano peppers. Sauté them until they’re softened and slightly caramelized, about 4-5 minutes. Add the minced garlic and diced tomatillos, cooking for another 2-3 minutes until the tomatillos release their juices. Stir in the diced pineapple and let it cook for a minute to enhance its sweetness.

Return all the cooked meats—turkey bacon, pork shoulder, and smoked sausage—to the pan. Sprinkle in the chipotle powder, ancho chili powder, ground coriander, salt, and black pepper. Mix everything well to ensure the spices are evenly distributed. Pour in the orange juice to deglaze the pan, scraping up any browned bits from the bottom. Let the mixture simmer for 10-12 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

Once the discada is ready, garnish it with fresh avocado slices for a creamy, rich finish. Serve the dish hot with warm corn tortillas on the side. Squeeze a bit of lime juice over the top for a tangy contrast to the smoky, sweet, and savory flavors.