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Ingredients
US|METRIC
12 SERVINGS
- 3 lb. boneless pork shoulder
- 8 red chilies (dried, seeded and crushed)
- 1/2 cup vegetable oil
- 1 1/4 cups pineapple juice
- 4 cloves garlic (peeled)
- 1 Tbsp. chicken bouillon granules
- 1 1/2 cups white vinegar
- 1/2 tsp. oregano
- salt (to taste)
- pepper (to taste)
- 2 cups pineapple (cubed)
- 24 flour tortillas (OR corn tortillas)
- 1 bunch fresh cilantro (chopped)
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Directions
- Blend until smooth the chilies, oil, pineapple juice, garlic, vinegar, oregano and salt and pepper in blender. Simmer in saucepan 15 minutes. Marinate pork in mixture 4-12 hours, refrigerated. Discard marinade.
- Roast pork, covered, with pineapple cubes at 350 degrees F for 2 hours. Cool slightly and shred pork; serve with onion, cilantro in tortillas. Roll tightly.
NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat3.5g18% |
| Trans Fat0g |
| Cholesterol70mg23% |
| Sodium820mg34% |
| Potassium800mg23% |
| Protein35g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber4g16% |
| Sugars8g |
| Vitamin A40% |
| Vitamin C40% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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