INGREDIENTS
1 3/4 kg
Pork shoulder
2
Ancho chiles, dried
1
Chipotle chile
1
Cilantro
1/4 cup
Cilantro
8 cloves
Garlic
1
Guajillo chile, dried
4
Jalapeno peppers
1
Lime, wedges
1/2
Lime juiced
1/2
Onion
1/2
Onion sliced into, wedges
1/2 tsp
Oregano
1/3
Pineapple, fresh
3/4 cup
Pineapple, fresh
4
Tomatillos, large
1/2
Vidalia onion
1/4 tsp
Achiote paste
1 tbsp
Adobo sauce
1
batch Salsa verde
1 1/2 tsp
Cinnamon
2 tsp
Salt
1
Salt
1 tbsp
Vinegar
1
Corn tortillas