Prep
12 min
Total
24 hrs
Plus
large skewers
Serves
4-6
INGREDIENTS
- 3 lb pork shoulder sliced thin
- 1 golden pineapple
- 1/2 sweet onion diced
- 1/2 bunch coriander picked
- 2 limes wedged
Marinade
- 1/3 cup pineapple juice
- 1/4 cup white wine vinegar
- 2 tsp Achiote paste
- 2 canned chipotle pepper puree
- 1 tsp oregano
- 1/2 tsp cumin
- 1 heavy black pepper
- 3 tbsp olive oil
- 3 garlic cloves
METHOD
- Mix all marinade ingredients together and rub all over pork. Let sit for 2-24 hours.
- Cut 2 inches of pineapple and place skewers through. Pile pork through skewers and make a tower. Top with more pineapple and roast at 400F for 20 minutes turn down to 300F and roast for another 25 minutes.
- Let rest for 15 minutes and carve pork and pineapple.
Tip: Soak tortilla in fat drippings then toast in a pan. Build with sliced pork, pineapple, onion and coriander.
