1 ancho chile, cored and seeded (if using dried chile, rehydrate with hot water for 15 minutes)
2 oz achiote paste (found in Latin markets (I like El Yucateco)
1 1/4 cups fresh orange juice, strained and pulp removed
1/4 cup fresh lime juice
1/4 cup fresh grapefruit juice
1 Tbs apple cider vinegar
5 cloves garlic, peeled and minced
2 jalapenos, cored, seeded and minced
2 tsp ground cumin powder
1/2 tsp ground cinnamon
1 tsp dried oregano
1 tsp dried thyme
Pinch of granulated sugar
Pinch of salt
2 bay leaves
4 lbs pork shoulder, ask butcher to trim and quarter meat
Corn tortillas
Head of Iceberg or container of Butter Leaf Lettuces, rinsed, dried and leave separated
For Pineapple Slaw
1 head of purple or green cabbage, shredded
1 cup black beans, rinsed and heated through
8 oz pineapple chunks, diced into small pieces
1/4 cup rice vinegar
3 Tbs fresh squeezed lime juice
1 Tbs Extra Virgin live oil
1 Tbs granulated sugar
1/2 tsp salt
3 Tbs fresh cilantro leaves, rinsed, patted dry and chopped
Instructions
Break up achiote paste inside a mortar and pestle. Add sliced ancho chile and citrus juices. Set aside.
Combine remaining marinade ingredients, except the bay leaves, in a large bowl. Add ancho paste mix to marinade. Whisk until thoroughly incorporated. Add bay leaves. Reserve 1 cup of marinade in a separate small bowl.
Pour marinade over prepared and seasoned pork inside a glass bowl or large ziploc baggy. Marinate overnight for best results or a minimum of 4 hours.
Preheat oven to 275°F.
Wrap marinated pork in aluminum foil. Place inside a large baking pan or Dutch oven with lid on. Cook for 3 1/2 to 4 hours on low heat. While pork cooks, mix all slaw ingredients together in a large bowl. Cover and refrigerate.
Check to see if pork is fork-tender and pulls apart easily. Remove from oven and allow to cool before handling. Using hands or two forks, shred meat into strips, approximately 1/4-inch thick. Remove and discard any excess fat.
Pour remaining reserved achiote marinade over cooked pork. Season meat, again, with salt and pepper to taste.
Serve pulled pork on corn tortillas or wrapped inside Butter Leaf or Iceberg lettuce leaves topped with slaw.
