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Ingredientes
- 3 x California chiles see * Note
- 1 x ancho chile see * Note
- 1 x guajillo chile see * Note
- 1 x cascabel chile see * Note
- 1 x chile de arbol see * Note
- 1 x bay leaf
- 3/4 c. orange juice
- 1/4 c. pineapple juice
- 1 Tbsp. white vinegar
- 1Â 1/2 tsp cinnamon
- 1 tsp sea salt
- 1 x clove garlic
- 2 Tbsp. salt
- 3/4 tsp freshly-grnd black pepper
- 3/4 tsp garlic salt
- 1/4 tsp Mexican oregano
- 1/4 tsp achiote condimentada see * Note
- 1 x thinly-sliced onion divided
- 5 lb boneless pork butt cut in 8 chunks
- 1/2 x pineapple peeled, sliced,
- Â Â and cut in quarters
Direcciones
- * Note: Dry chiles and achiote condimentada* (seasoned achiote paste) are available in well-stocked supermarkets and at Latino markets.
- Combine 5 c. of water, the California, ancho, guajillo and cascabel chiles, the chile de arbol and the bay leaf in a large pot and bring to a boil. Boil for 5 min. Remove from heat and let stand till softened, about 5 min. Drain the chiles, throw away the bay leaf and remove and throw away the stems and seeds of the chiles.
- Place the softened chiles in a food processor with the orange and pineapple juices, vinegar, cinnamon, sea salt, garlic, salt, pepper, garlic salt, oregano, achiote paste and half the onion. Puree till smooth.
- Pour the marinade into a large resealable plastic bag, add in the meat and toss to coat. Chill 24 hrs.
- Heat the oven to 350 degrees. Place half the pineapple in an even layer in the bottom of a roasting pan. Place the pork on top, followed by the remaining pineapple and the remaining sliced onion. Cover with foil and roast till meat breaks apart with a fork, about 2 to 2 1/2 hrs. Remove the meat from the pan, throw away the pineapple and set aside the pan juices.
- Put the meat on a rack in a baking pan, baste it with the pan juices and place under the broiler to crisp the edges of the meat, about 3 min. Turn and cook for a few more min.
- Remove the meat from the oven and let stand till cold sufficient to handle, then, with a fork, shred and pull it apart and place on a serving platter. Spoon pan juices over to moisten. Serve with corn tortillas and condiments, allowing everyone to make their own tacos.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 8 servings | |
| Calories 277 | |
| Calories from Fat 100 | 36% |
| Total Fat 11.13g | 14% |
| Saturated Fat 3.88g | 16% |
| Trans Fat 0.08g | |
| Cholesterol 116mg | 39% |
| Sodium 2161mg | 90% |
| Potassium 728mg | 21% |
| Total Carbs 5.27g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.37g | 2% |
| Protein 36.46g | 58% |
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