INGREDIENTS
5 lb
pork shoulder roast
Juice from 1 large Texas ruby red grapefruit
3
large, dried guajillo chiles, stems removed
2
serrano peppers, stems and seeds (optional) removed
1/2
medium white or yellow onion
2
garlic cloves
2
chipotle peppers packed in adobo sauce
2 tsp
ancho chile powder (can substitute regular)
1 tsp
ground cumin
1 tsp
ground coriander
1 tbsp
salt
cilantro
3 tbsp
olive oil
Tortillas
Pico de gallo
Sliced jalapenos
Lime wedges
Grilled pineapple rings, chopped
Guacamole