Categories: tacos
Ingredients
- 5 lbs pork shoulder
- 4 Pasillas chiles (optional, See note 1)
- 4 Guajillo chiles (optional, See note 1)
- 3 De Arbol chiles (optional, See note 1)
- 3 tbsp achiote paste (optional, See note 2)
- 2 onions (separated)
- 11/2 cups fresh pineapple
- 5 cloves of garlic
- 1 tsp cinnamon
- 2 tsp kosher salt
- 1 tsp Mexican oregano
- corn or flour tortillas
- 1 bunch cilantro
- limes
Directions
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Using gloves, crack the stem off and scrape out the seeds from the dried chiles. Place them in a blender and cover with hot water (typically about 1 cup). Allow to soften for 20 minutes.
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To the blender add achiote paste, one onion, skin removed and halved, pineapple, garlic, cinnamon, salt and Mexican oregano. Blend until pureed.
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Trim fat from the pork shoulder and slice meat into 2 to 4 inch chunks. Place in a plastic bag that seals or container that can be covered with a lid and pour the chile mixture over the pork. Using gloves, mix the chile marinade and pork and chill in refrigerator overnight. 8 hours is fine, but 24 hours is better.
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For the Grill:
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Preheat grill to 225°F. Shake off excess marinade and place pork chunks on cleaned and greased grill.
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Slow roast at 225°F covered with aluminum foil for 4 hours. Remove the aluminum foil and continue roasting for 1 hour or until completely tender when pulled with a fork.
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Oven Method:
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Preheat oven to 225°F. Shake off excess marinade and place pork chunks in a 11×13″ baking pan or stone.
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Slow roast at 225°F covered with aluminum foil for 4 hours. Remove the aluminum foil and continue roasting for 1 hour or until completely tender when pulled with a fork.
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Instant Pot (Pressure Cooker) Method:
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Place marinated pork and remaining marinade in the Instant Pot (Pressure Cooker) and close lid and lock. Press (Manual) and at the High Pressure setting, then use the [+] button to choose 75 minutes pressure cooking time. When done, remove from pressure cooker and place pork chunks in a 11×13″ baking pan or stone. Roast uncovered for 30 minutes in 225°F oven to render fat and crisp up edges.
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Slow Cooker Method:
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Place marinated pork (5 lbs) and remaining marinade in the slow cooker for 4 hours on high or 8 hours on Low. Remove from slow cooker and place pork chunks in a 9×13″ baking pan or stone. Roast uncovered for 30 minutes in 225°F oven to render fat and crisp up edges.
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Serving:
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Serve over rice and beans or in small tortillas topped with chopped remaining onion, cilantro, squeeze of lime juice and hot salsa (See Note 3).
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Recipe Notes
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If dried chiles are not available substitute 1/4 cup chili powder (guajillo preferably) total with 1/4 water when blending with marinade ingredients.
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Achiote paste can be found in most Mexican markets and adds that authentic deep red color and flavor. Read more about it here.
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I like diced pineapple on top as well, but this is optional.
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If you’re converting meat from a slow cooker to an Instant Pot, follow this rule: if the meat dish cooks in eight hours on low or four hours on high in the slow cooker, it will cook in 25-30 minutes in the Instant Pot. Make sure the Instant Pot setting reads “sealing” and not “venting” to ensure it’s cooked properly.