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Serves 12


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

Cooking Directions

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 for 2 hours at 350 degrees F.

Cool slightly and shred pork; serve with onion, cilantro in tortillas.
Roll tightly.

Serving Suggestions
These tightly rolled tacos can served as a main dish or cut into bite size pieces for an appetizer. Serve with sour cream or guacamole.

    Nutrition Facts
    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

Recipe courtesy of National Pork Board.  For more information about The Other White Meat, visit

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