A trio of Sweet, Spicy & Savory: we fused authentic Mexican flavors with tender Hawaiian Pork and use tropical toppings to finish the dish with a fresh taste.

Serves 4-6

Main Ingredients:

• 3 pounds Pork Shoulder
• 1 tablespoon Kosher Salt & Freshly Cracked Black Pepper
• 2 tablespoons Crushed Cloves of Garlic
• 1 Large Chopped Pineapple
• 1 Large Chopped Sweet Onion
• 2 Diced & Seeded Red Chili Peppers
• 1 Diced & Seeded Jalapeño Pepper
• 1 tablespoon Ground Cumin
• 1 tablespoon Ancho Chili Powder
• 1/2 bunch Fresh Cilantro
• 4 Smashed Chipotle Peppers with Adobo Sauce
• 2 tablespoons Apple Cider Vinegar
• 1/2 cup Dark Brown Sugar
• 3 tablespoons Olive Oil
• 1 Can of Diced Green Chilis
• 4 cups Beef Stock

For Garnish:

• 1 Chopped Ripe Mango
• 1 cup Goats Milk Feta
• 1 cup Sour Cream with Adobo and Lime Zest Folded in (I tend to measure freely to taste, but in general, the zest of one lime and a tablespoon of adobo)
• 1 Whole Lime cut in Wedges
• 1 bunch Chopped Fresh Cilantro Leaves
• 10 Small Soft Taco Flour Tortillas

Set a Dutch Oven over medium-high heat and add olive oil.  Season pork shoulder with kosher salt, freshly cracked black pepper, chili powder, and cumin then sear all over until a nice brown crust forms.  Add onions, and garlic to the pan and move them around until they caramelize at the bottom of the pot.   Add all the other ingredients then top the pot up with stock until you have covered the meat.  Cover and Simmer on stovetop or Bake at 350 for 3.5 hours until the meat is fork tender and comes apart easily.  Once cooked, break the meat apart with a fork and spoon sauce from the pot on top of the meat. Serve with warm tortillas, fresh cilantro leaves, lime wedges, chopped mango, crumbled goats milk feta cheese and chipotle lime sour cream.