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Season the pork on all sides with kosher salt. Heat a 7.25-quart Dutch oven over medium heat, add the oil and heat through. Add the pieces of pork, working in batches and brown on all sides. Set aside.
Add the chilies, onion, garlic, annatto, oregano, cumin, pepper, cloves, cinnamon, pineapple juice, orange juice and vinegar to a blender. Blend until the mixture is puréed.
Preheat the oven to 325ºF (170ºC).
Add the chicken stock to the pot to deglaze the bottom. Add pork back to the Dutch oven, pour the mixture over the top and add the pineapple.
Bring the mixture to a simmer over medium heat. Move the Dutch oven to the oven and cook until the mixture is fork tender, about 2½ hours, rotating the meat halfway through cooking.
Remove the meat, from the braising liquid and let cool. Use two forks to shred the meat then return to the braising liquid.
Preheat a grill or griddle pan to medium heat. Brush the pineapple with oil and grill on both sides, about 1 minute each side.
Remove, finely dice and set aside. In a small bowl stir together the onion, cilantro and lime juice. Season the mixture with salt and set aside.
Heat a large skillet or griddle over medium heat and put two mini tortillas on top of each other, then warm the tortillas on both sides. Repeat with remaining tortillas.
Use tongs to place about ¼ cup of meat on each tortillas. Top with a spoonful of pineapple, onion cilantro mixture and Avocado-tomatillo salsa verde (optional).