Mexican Shredded Pork
Ingredients
- 3 pounds Boneless Pork Shoulder
- 1/2 tsp crushed chile peppers or more if desired
- 1/2 cup Hot Chili EVOO
- 1 1/4 cup Pineapple Juice
- 4 cloves Garlic, peeled
- 1 TBSP Chicken bouillon granules
- 1 1/2 cup Aged White Balsamic
- 1/2 tsp Oregano
- Salt and Pepper to taste
- 2 cups Pineapple cubes
- 1 bunch fresh cilantro, chopped
- 24 corn or flour tortillas
- 1 small Onion sliced
Instructions
- Blend together chilies, oil, pineapple juice, garlic, bouillon, vinegar, oregano salt and pepper in a blender until smooth
Simmer in a saucepan 15 minutes
- Marinate pork in mixture 4-12 hours, refrigerated
- Discard marinade
- Roast pork, covered with pineapple cubes for 2 hours at 350 degrees
- Cool slightly and shred pork, serve with onion, cilantro and tortillas
