• 3 pound boneless pork shoulder
  • 8 dried red chilies, seeded and crushed
  • 1/2 cup vegetable oil
  • 1 1/4 cups pineapple juice
  • 4 cloves garlic, peeled
  • 1 tablespoon chicken bouillon granules
  • 1 1/2 cups white vinegar
  • 1/2 teaspoon oregano
  • salt, to taste
  • pepper, to taste
  • 2 cups pineapple, cubed
  • 2 dozen flour tortillas, OR corn tortillas
  • 1 bunch fresh cilantro, chopped

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.

Serves 12

These tightly rolled tacos can served as a main dish or cut into bite size pieces for an appetizer. Have sour cream or guacamole to garnish.
Serve with Spanish rice and refried beans.

Calories: 327 calories

Protein: 22 grams

Fat: 14 grams

Sodium: 168 milligrams

Cholesterol: 66 milligrams

Saturated Fat: 4 grams

Carbohydrates: 30 grams

Fiber: 3 grams