22 Ingredients
  • For the Pork:
  • 2 whole ancho chilies, seeds and stems removed
  • 2 whole pasilla or guajillo chilies, seeds and stems removed
  • 1/2 cup homemade or store-bought low-sodium chicken stock
  • 2 teaspoons vegetable oil
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon dried ground cumin seed
  • 1 tablespoon achiote powder or paste
  • 1 chipotle chili packed in adobo sauce, plus 2 teaspoons sauce from can
  • 1/4 cup distilled white vinegar
  • 3 whole cloves garlic
  • 2 1/2 teaspoons kosher salt
  • 2 teaspoons sugar
  • 2 pounds boneless blade-end loin or sirloin pork roast
  • 8 ounces (1/2 pound) sliced bacon
  • To Finish and Serve:
  • 1 small pinapple, peeled, cored, and cut into quarters lengthwise
  • 32 to 48 corn tortillas, heated and kept warm
  • 1 medium white onion, finely diced (about 1 cup)
  • 1/2 cup finely minced fresh cilantro leaves and tender stems
  • 1 cup basic salsa verde or your favorite salsa
  • 3 to 4 limes, cut into 8 wedges each for serving
Nutrition
782
39% daily value
6 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

43% 28

Saturated

40% 8

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 6

Carbs

28% 84

Carbs (net)

- 71

Fiber

52% 13

Sugars

- 7

Sugars, added

- 1

Protein

101% 50

Cholesterol

40% 120

Sodium

47% 1135

Calcium

18% 181

Magnesium

42% 176

Potassium

28% 1313

Iron

24% 4

Zinc

49% 5

Phosphorus

140% 983

Vitamin A

18% 161

Vitamin C

37% 33

Thiamin (B1)

101% 1

Riboflavin (B2)

53% 1

Niacin (B3)

102% 16

Vitamin B6

137% 2

Folate equivalent (total)

6% 24

Folate (food)

- 24

Folic acid

- 0

Vitamin B12

40% 1

Vitamin D

5% 1

Vitamin E

13% 2

Vitamin K

9% 10
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