- 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.
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