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 ...

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