Serves 4
Ingredients:
- 3 each ancho chiles, brushed clean
- 2 each chipotle chiles, brushed clean
- 1 6 ounce can pineapple juice
- 4 cloves garlic, peeled
- 2 slices pineapple, (fresh or canned)
- 1 ½ teaspoons salt
- ¼ teaspoon cumin, ground
- ¼ teaspoon pepper, black
- ⅛ teaspoon cloves, ground
- 1 3 pound boneless pork shoulder
- 2 tablespoons white vinegar
Method:
- Adjust an oven rack to the middle position and heat the oven to 350 degrees.
- Place the ancho and chipotle chiles on a baking sheet and toast in the oven until fragrant and puffed, about 6 minutes.
- Remove the chiles from the oven and cool (leave the oven on).
- When cool enough to handle, seed and stem the chiles, then transfer to a medium bowl.
- Cover with hot tap water (about 3 cups) and soak, stirring occasionally, until softened, but not mushy, about 20 minutes.
- Drain the chiles and transfer to a blender, discarding the water.
- Add the pineapple juice, garlic, salt, cumin, pepper, and cloves, and puree until smooth, 30 to 60 seconds (you should have about 1 cup).
- Lay the pineapple slices in the bottom of an 1/2 hotel pan or square roasting pan.
- Place the pork roast on top of the pineapple slices, and coat evenly with 1/2 cup of the pureed chile mixture.
- Cover the dish tightly with aluminum foil and roast in the oven until the pork is tender and falls apart when prodded with a fork, about 2 1/2 hours.
- Remove the pork from the oven, loosen the foil, and let rest for 15 minutes.
- Using two forks, shred the pork and pineapple in the dish, discarding any large pieces of fat or gristle.
- Stir the vinegar into the remaining 1/2 cup pureed chile mixture, then stir into the shredded pork to taste.
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