Ingredients

The following ingredients have 8 Servings
  • 2 Tablespoons olive oil
  • 4 pound pork butt, bone in
  • 1½-2 Tablespoons Kosher salt
  • 1-2 Teaspoons pepper
  • 1½ Cups onions (peeled and thinly sliced)
  • 3 Poblano peppers (seeded, thinly sliced (Pasilla Peppers or Poblanos))
  • 1 red and orange bell pepper (thinly sliced)
  • 3 cloves garlic (minced)
  • 2 Tablespoons cumin
  • 1 Teaspoon ground coriander
  • 2 Cups pineapple Juice
  • 1 Cup chicken stock
  • 2 oranges (juiced and reserve the skins)
  • 12 soft corn tortillas (6-inches)
  • toppings of choice (lime, cilantro, cheese, etc)

Instruction

  • Preheat oven to 325º
  • Place the pork on a cutting board and allow to sit and take the chill off for 20-30 minutes.
  • Heat olive oil in a large Dutch oven over medium-high heat.
  • Season pork with Kosher salt and freshly ground black pepper on both sides.
  • Place in oil and brown on all sides, about 3-4 minutes per side.
  • Remove to a plate.
  • Add onions, poblanos and peppers to the dutch oven and cook until almost tender, about 5 minutes.
  • Add garlic, cumin and coriander and cook for another minute.
  • Return the roast to the Dutch oven, adding pineapple juice, chicken stock, orange juice and peels and bring to a simmer.
  • Cover and place in the oven to cook for 3½ hours or until fork tender.
  • Remove from the oven and allow to stand for 10 minutes.
  • Remove to a cutting board and shred using a fork.
  • Place the meat back in the dutch oven and toss with the peppers, onions and juices.
  • Heat a grill pan or cast-iron skillet over high heat.
  • Add corn tortillas, in batches, and cook until charred on both sides.
  • Remove to a plate and cover with towel to keep warm.
  • To serve, fill corn tortilla with shredded pork, peppers and onions.
  • Top with salsa, sliced jalapeno, queso fresco cheese and cilantro, or whatever toppings you prefer.
  • Serve with lime wedges.