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Ingredients
US|METRIC
6 SERVINGS
- 5 lb. pork shoulder (*or pork country style ribs)
- 1/4 cup grape seed oil (/or any neutral oil.)
- salt
- pepper
- 12 Hatch peppers (roasted Mild, skinned and de-seeded and pureed.**)
- 1/2 navel orange
- 1 1/2 cups pineapple juice
- 1/4 cup milk (fresh)
- 1/2 white onion
- 4 garlic cloves
- 2 bay leaves
- 3 cloves
- 1 tsp. oregano (Mexican dry)
- 2 tsp. kosher salt
- 1 cup water
- 4 Hatch peppers (Mild roasted, cut into fine strips)
- 3 carrots (cut into fine strips I used my julianne peeler*)
- 1 medium red onion (small, cut into fine wedges)
- 1/2 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1 tsp. grapeseed oil
- bay leaf
- 2 pinches oregano
- 2 Tbsp. sugar
- 1 tsp. salt
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