For the Pork:
2 whole ancho chilies, seeds and stems removed (buy it @lamexikana.no)
2 whole pasilla or guajillo chilies, seeds and stems removed (buy it @lamexikana.no)
1/2 cup homemade or store-bought low-sodium chicken stock
2 teaspoons sunflower oil
1 teaspoon dried oregano
1 teaspoon dried ground cumin seed
1 tablespoon achiote powder or paste (buy it @lamexikana.no)
2 chipotle chili can 200gr in adobo sauce, plus 2 teaspoons sauce from can (buy it @lamexikana.no)
1/4 cup distilled white vinegar
3 whole cloves garlic
2 1/2 teaspoons kosher salt or normal salt
2 teaspoons sugar
2 pounds boneless blade-end loin or sirloin pork roast
8 ounces (1/2 pound) sliced bacon
Pineapple juice or ½ pineapple, peeled, cored, and blended
Ingredients to Finish and Serve:
1 small pineapple, peeled, cored, and cut into quarters lengthwise
32 to 48 corn tortillas, heated and kept warm (buy it @lamexikana.no)
1/2 cup finely minced fresh cilantro leaves and tender stems
3 medium white onion, finely diced
3 to 4 limes, cut into 8 wedges each for serving
Directions for the meat:
- Place chilies in a large saucepan over medium high heat and cook, turning chilies occasionally, until puffed, pliable, lightly browned in spots, and very aromatic, about 5 minutes. Add chicken stock (it should boil immediately), then pour contents of pan into a small bowl. Cover loosely and set aside.
- Wipe out saucepan, add oil, and return to medium-high heat until oil is shimmering. Add cumin, oregano, and achiote and cook, stirring frequently, until aromatic but not browned, about 30 seconds. Add chipotle chilies and sauce and cook until aromatic, about 30 seconds longer. Add vinegar, salt, and sugar and remove from heat.
- Scrape contents of saucepan into a blender along with pineapple, garlic and chilies with their soaking liquid. Blend on high speed until completely smooth, about 1 minute, scraping down sides as necessary. Set sauce aside to cool slightly.
- Using a very sharp chef’s knife or slicing knife, slice the meat as thin as possible. If necessary, place meat in freezer for 15 minutes to firm it up only if necessary. Split the sides of a heavy duty zipper-lock bag. Place one slice of meat inside bag and pound with the bottom of a heavy 8-inch skillet or a meat pounder until less than 1/4- inch thick. Transfer to a large bowl. Repeat with remaining meat.
- 2 options here:
- Add marinade to bowl and toss with hands until every piece of meat and bacon is evenly coated in marinade, then place it in an aluminium loaf pan, before placing in the oven
- In an aluminium loaf pan place 1 layer bacon /marinating mixture / 1 lager pork like a lasagne and repeat until finish before placing in the oven and cover with an aluminium foil
After 30 mins cooking place long slices of pineapple at the top, cover tightly with aluminium foil or for the long version plastic wrap and refrigerate for at least 4 hours and up to 36
To cook indoors long version:
- Preheat the oven to 275°F. Uncover aluminium/glass loaf pan and place on a foil-lined rimmed baking sheet. Transfer to oven and cook until meat is completely tender for 1 hour (short version) (It will drip lots of fat), or long version about 4 hours. Remove from oven, allow to cool slightly, cover with aluminium foil, and refrigerate for at least 2 hours and up to overnight.
To serve short and juicy version:
- Preheat the oven to 275°F. Cook for 30mins or until warm, then is ready to eat!
- Serve meat and pineapple immediately with warmed tortillas, onions, and cilantro, salsa, and lime wedges. Meat will be very moist and should be packed into double-stacked tortillas for serving.
To serve short but not juicy version:
- Preheat the oven to 275°F. Cook for 30mins or until warm.
- Remove cooked meat from aluminium tray, scraping off any fat or jellied juices from its sides. Use a spoon to collect fat and juices from tray, reserving each separately.
- Using a sharp chef’s knife or slicing knife, slice meat as thinly as possible to create fine shavings of meat and fat. Transfer to a bowl.
- If fat from meat is solid, heat gently in the microwave or in the oven until melted. Transfer pineapple pieces to a rimmed baking sheet lined with aluminium foil. Brush with fat. Transfer to oven and roast until completely tender, about 25 minutes. Remove from oven and allow to cool slightly.
- About 10 minutes before pineapple is done roasting, transfer meat and 1 tablespoon of fat to a large cast iron or non-stick skillet. Heat over medium high heat, stirring occasionally, until meat crisps and deeply browns in spots. Add any reserved juices and toss to combine, allowing it to cook until reduced to a moist glaze. Transfer meat to a warmed serving bowl.
- Chop roasted pineapple into large chunks. Serve meat and pineapple immediately with warmed tortillas, onions, and cilantro, salsa, and lime wedges. Meat will be very moist and should be packed into double-stacked tortillas for serving.
To cook outdoors:
- Light half a chimney of charcoal and allow to preheat until coals are mostly covered in grey ash. Spread out under one half of coal grate, and place cooking grate on top. Alternatively, set one set of burners on a gas grill to low and leave the remaining burners off. Unwrap aluminium loaf pan and place directly over cooler side of grill, placing a drip pan underneath if desired. Cover grill and cook until loaf registers 180 to 190°F in the centre, about 4 hours, adding more coals to grill or adjusting burners as necessary to maintain an air temperature of around 275°F for the duration of cooking. Remove from grill, allow to cool slightly, cover with aluminium foil, and refrigerate for at least 2 hours and up to overnight. Then go back to step /To serve ( either versión)/
Basic Green sauce
Fry slightly 1 chopped onion, when ready pour the content of the green salsa cans, boil slightly and is ready!