Ingredients

The following ingredients have 6 Servings
  • 3 pound boneless pork shoulder
  • 2 cups diced pineapple (divided)
  • 2 medium onions (one quartered and one diced)
  • 6 ounces dried chiles ((such as guajillo,mulato, ancho, arbol, etc))
  • 1/4 cup lime juice (about 1 big lime)
  • 2 ounces red achiote paste
  • 2 tablespoons white vinegar
  • 2 cloves garlic
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • corn tortillas (cilantro, minced onion, diced pineapple, lime wedges - to serve)

Instruction

  • Place pork shoulder in a slow cooker and top with 1 cup of the diced pineapple and the diced onion; set aside.
  • Remove seeds and stems from dried chilis and place in a large bowl. Cover with boiling water and let steep to soften, about 15 minutes.
  • Place softened chilis along with 1 cup of the reserved steeping liquid in a large food processor. Add the remaining 1 cup diced pineapple, quartered onion, lime juice, achiote paste, vinegar, garlic, cumin, oregano, salt and pepper. Puree on high for 60 seconds.
  • Drain mixture over a fine mesh strainer placed directly on top of the pork shoulder in the slow cooker insert. Use a rubber spatula to press out all of the liquid and discard what's left in the strainer.
  • Cook pork on high for 4 hours or low for 8 hours.
  • To serve, shred pork with two forks discarding any large pieces of fat. Serve in warmed corn tortillas with cilantro, minced onion, minced pineapple and any other toppings of choice.