YIELD: 24 SERVINGS
Marinade:12 dry pasilla chiles
6 dry guajillo chiles
8 oz. hot water
¾ oz. ground cumin
2 oz. garlic, minced
4 oz. vinegar
1 oz. cilantro, chopped
4 oz. orange juice
¼ oz. salt
¼ oz. ground black pepper
8 oz. pineapple or mango sliced
5 lbs. pork butt, raw
1 lb. red onion, sliced thin
1.For the marinade: In a blender soak the pasilla and guajillo chiles in hot water. When softened, strain through a fine mesh sieve into a large bowl.
2. Add all other ingredients except pork,onions, and mango or pineapple; mix well.
3. Cut pork into ¼" thick slices. Rub with marinade. Marinate overnight.
4. Preheat oven to 350°F. Roast meat until internal temperature reaches 150-155°F. Preheat vertical broiler. Stack pork on broiler spindle alternating meat with onions and fruit slices. Roast until meat caramelizes.
5. To serve: carve meat to order. Serve with corn or flour tortillas, fresh cilantro, cheese, and salsa.
Recipe and photo: Jim Cooley, CEC, Seattle University, Bon Appetit