Ingredients

  • Pork Shoulder (3-4 lbs)
  • Ancho Chilis (5ish)
  • Guajillo Chilis (5ish)
  • Chilis de Arbol (5ish)
  • Chipotles in Adobo (5ish)
  • Pineapple (1)
  • White Onion (1)
  • Garlic (5-10 cloves)
  • Corn Tortilla
  • Cilantro
  • Limes
  • Cheese (optional)

Steps

  1. Toast and rehydrate the dried chilis
  2. Add the chilis, onion, garlic, 1/3 of the pineapple in chunks, and some of the water from rehydrating the chilis to a blender and blend smooth.
  3. Brown the pork shoulder in a dutch oven.
  4. Pour marinade over the pork
  5. Cook the pork mixture in the oven at 300 F for 2-4 hours (until a fork easily shreds the meat).
  6. Serve the pork on warm corn tortillas with cilantro, lime, maybe cheese (like monterrery jack), and some slices of grilled and/or fresh pineapple.