Blog Archives - CINDY'S ON-LINE RECIPE BOX

Ingredients

• 3-4 lbs pork shoulder (boneless) ~ cut into small bite-sized cubes
• About 1 cup fresh pineapple (can use canned, if necessary) ~ cut into same-size small cubes as the pork
• 1/2 cup sweet yellow or white onion, peeled and diced
• 3/4 cup pineapple juice
• 1/2 cup white vinegar
• 3-4 tsp. crushed or minced garlic
• 1/2 cup orange juice
• 3 tsp Kosher, sea or pink Himalayan salt
• 2 tsp. pepper
• 1 tsp dried oregano (Mexican, if possible)
• 1 tsp. cumin
• 1/2 tsp cinnamon
• 1/8 tsp ground clove
• 2 TB red chili powder
• 1 tsp. chipotle chili powder
• 1 tsp. serrano chili powder
• MY NOTE: I had a container of GOCHUJANG (Spicy red Korean Chili Paste) in the refrigerator, so added 1 TB of that too
• About 15 small corn or flour tortillas
• 2 limes, cut into wedges (optional)
• 1 cup cilantro, chopped
• 1 cup salsa, optional (store-bought or my button link below)
• 1 avocado, sliced ~ optional ~or~ guacamole