1-4 lbs pork "butt" roast
1 cup (250 mL) fresh pineapple, chopped
2 ancho chiles
2 guajillo chiles
1 chipotle chile (in adobo sauce)
1 Tbsp (15 mL) adobo sauce
5 clove garlic, peeled
A few sprigs of oregano
2 Tbsp (30 mL) honey
1 Tbsp (15 mL) vinegar
1 Tbsp (15 mL) smoked paprika
1 tsp (5 mL) salt
1 large onion, sliced
small white corn tortillas
1. Put the ancho and guajillo chiles in a pot of water and bring to a boil. Turn off the heat and allow the chiles to steep until they are rehydrated, about 30 minutes. Discard the seeds and stems and toss the chiles in a food processor along with the remaining ingredients, except onion.
2. Slice the roast into 3/4? thick slices, but not all the way through.
3. Slather the marinade between each layer until all the meat is covered. Stack the onion slices in between the slices of meat. Tie the roast back together. Cover it and allow it to marinade for at least 3 hours or overnight.
4. Preheat oven to 245 °C (475 °F). Put the roast on a rack in a roasting pan and add water to the bottom of the pan (this is to keep the drippings from smoking). Roast for 30 minutes at this temperature then turn down the heat to 160 °C (300 °F). Roast until the meat is very tender (about 3 hours).
5. After removing the meat from the oven, cover it with foil and let it rest for about 20 minutes.
6. When you’re ready to serve, thinly slice the meat.
1. Serve the meat on corn tortillas and garnish with onions, salsa and cilantro.