Ingredients

  • 3 pounds boneless pork shoulder
  • 8 red chilies (dried, 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 (to taste)
  • pepper (to taste)
  • 2 cups pineapple (cubed)
  • 24 flour tortillas (OR corn tortillas)
  • 1 bunch fresh cilantro (chopped)

Directions

  1. 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.
  2. Roast pork, covered, with pineapple cubes at 350 degrees F for 2 hours. Cool slightly and shred pork; serve with onion, cilantro in tortillas. Roll tightly.
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