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Ingredients
16 pounds pork shoulder roast, sliced into 1/4″ slices
16 ancho chillies, seeds and stems removed
22 guajillo chillies, seeds and stems removed
4 cups chicken stock
1/3 cup vegetable oil
2-1/2 tbsp mexican oregano
2-1/2 tbsp cumin
1/4 cup achiote powder
2 cans chipotle chilli packed in adobo sauce
2 cups white vinegar
24 garlic cloves
1/3 cup salt
1/3 cup sugar
- TO SERVE
2 pineapples, peeled and cored, cut into long quarters
100-200 corn tortillas, heated and served warm
2-4 white onions, finely diced
2 cups cilantro, finely minced
2-4 cups salsa
20 limes, cut into wedges
Directions
- Place chillies in a large saucepan over medium high heat and cook, turning chillies 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, untila 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 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
- Place meat in a large bowl. Add marinade to bowl and toss with hands until every piece of meat is evenly coated in marinade. Cover tightly and refrigerate for 36 hours
- Cut the bottom off a pineapple and place on a donair spit
- Layer meat on a donair spit
- Top with a pineapple top
- Cook for approximately 4 hours
- Shave cooked meat off as it cooks. Serve immediately or keep warm
- Roast pineapple. Chop into chunks
- Serve meat and pineapple with warmed tortillas and toppings as desired