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 ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.