INGREDIENTS
3 lb
Pork shoulder
4
Ancho chiles, dried
1/4
head Cabbage, purple fine
1
Cilantro
4 cloves
Garlic
4
Guajillo peppers, dried
1
Lime, wedges
3 1/4 cups
Pineapple
1
Red onion
1
Tortillas or butter lettuce, leaves
1/2
White onion
2 tbsp
Achiote paste
2 tbsp
Lime juice
1
Black pepper
1/2 tsp
Cinnamon, ground
2
Cloves, whole
1
Kosher salt
1 tbsp
Distilled white vinegar
1/4 cup
Orange juice
1 1/2 cups
Reserved water from