Pineapple Guajillo Chile Pulled Pork

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

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Yields 8 Servings

Ingredients

  • 2 lb pork shoulder
  • 1 tbsp kosher salt
  • 1 tbsp olive oil
  • 1 tbsp Mexican dried oregano
  • 1 tsp ground cumin
  • 8 cups pineapple juice, separated
  • 7 dried guajillo chiles, soaked
  • 10 garlic cloves
  • 1 habanero pepper, stem removed
  • ciabatta bread rolls
  • 30 oz. can black beans, drained and mashed
  • 3 cups diced pinapple
  • Mexican Crema
  • 1 bunch cilantro leaves to garnish

Instructions

  • Remove stems from dried guajillos and shake out excess seeds. Pour hot water over them to cover and allow to soak at least 30 minutes to an hour. Remove chiles from water and purée with garlic, habanero pepper and 1 cup pineapple juice. Set aside.
  • Rub salt all over pork shoulder and in a 5-6 quart Dutch oven brown on all sides in olive oil. Remove pork, discard all but 1 tablespoon of oil in pot and return pork to pot, fat side up. Add 4 cups of pineapple juice, sprinkle the oregano and cumin over pork fat cap, and simmer on low for 2 hours, covered. Add the remaining pineapple juice to baste and keep moist as it continues to cook, 1 more hour.
  • Remove bone if any and shred meat in pot. Add the red chile sauce and simmer for 1 more hour.
  • Toast ciabatta bread and spread with mashed black beans. Top with shredded pork, cubed pineapple, a drizzle of Mexican Crema and chopped cilantro leaves.

Recipe from Kevin is Cooking, 2015