INGREDIENTS
1 lb
Pork butt
3 tbsp
Chipotles, canned
1
Cilantro
3
Garlic cloves
1 1/2
Onion
1 tbsp
Oregano, dried
1
Pineapple
1
heaping tbsp Red chili flakes
1 1/2 cups
Chicken broth
1
Salsa verde
1 dash
Cinnamon
1 tsp
Salt
1 tbsp
Sugar
2 tsp
Olive oil
2 tbsp
Red wine vinegar
1 tsp
Cumin, ground
6
Corn tortillas