Preparation Time: 15 minutes
Cooking Time: 2 hours
Cuisine: Mexican
3 pounds boneless pork shoulder
8 dried red chilies, seeded and crushed
1/2 cup vegetable oil
1 1/4 cups pineapple juice
4 cloves garlic, peeled
1 tablespoon chicken bouillon granules
1 1/2 cups white vinegar
1/2 teaspoon oregano
Salt and pepper, to taste
2 cups pineapple cubes
2 dozen fresh corn tortillas
OR
2 dozen fresh flour tortillas
1 bunch fresh cilantro, chopped
Servings: 12
Blend until smooth the chilies, oil, pineapple juice, garlic, vinegar, oregano and salt and pepper in blender. Simmer in saucepan 15 minutes. Marinate pork in mixture 4-12 hours, refrigerated. Discard marinade. Roast pork, covered, with pineapple cubes for 2 hours at 350ºF. Cool slightly and shred pork; serve with onion, cilantro and tortillas.
Servings: 12
Cooking Time: 2 hours
Cuisine: Mexican
3 pounds boneless pork shoulder
8 dried red chilies, seeded and crushed
1/2 cup vegetable oil
1 1/4 cups pineapple juice
4 cloves garlic, peeled
1 tablespoon chicken bouillon granules
1 1/2 cups white vinegar
1/2 teaspoon oregano
Salt and pepper, to taste
2 cups pineapple cubes
2 dozen fresh corn tortillas
OR
2 dozen fresh flour tortillas
1 bunch fresh cilantro, chopped
Servings: 12
Blend until smooth the chilies, oil, pineapple juice, garlic, vinegar, oregano and salt and pepper in blender. Simmer in saucepan 15 minutes. Marinate pork in mixture 4-12 hours, refrigerated. Discard marinade. Roast pork, covered, with pineapple cubes for 2 hours at 350ºF. Cool slightly and shred pork; serve with onion, cilantro and tortillas.
Servings: 12
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