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Mexican Shredded Pork

Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Servings 12 servings

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