INGREDIENTS
2 lb
pork shoulder
1 tbsp
kosher salt
1 tbsp
olive oil
1 tbsp
Mexican dried oregano
1 tsp
ground cumin
8 cups
pineapple juice (separated)
7
dried guajillo chiles (soaked)
10
garlic cloves
1
habanero pepper (stem removed)
ciabatta bread rolls
30 oz
can black beans (drained and mashed)
3 cups
diced pineapple
Mexican Crema
1/2 cup
cilantro leaves to garnish, ((lightly packed))