Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Dice 1 whole fresh pineapple into 1-inch chunks, then combine it with 2 cups of filtered water, 2 tablespoons of sea salt, 2 bruised and chopped lemongrass stalks, and 4 smashed garlic cloves in a large glass jar.

2. 2

   Cover the jar loosely and allow the pineapple mixture to ferment at room temperature for 3-5 days, gently burping it daily, until bubbly and slightly sour.

3. 3

   Cut 2 pounds of pork shoulder into large 2-inch chunks and place them into a non-reactive container; once the pineapple mixture has fermented, strain the liquid, reserving the pineapple chunks while discarding the lemongrass and garlic, then pour the strained fermented liquid over the pork, ensuring all the meat is submerged, cover and refrigerate for at least 12 hours or up to 24 hours to marinate.

4. 4

   In a blender or food processor, combine 1 cup of orange juice, 1.5 ounces of achiote paste, 0.25 cup of apple cider vinegar, 1 teaspoon of ground cumin, 0.5 teaspoon of Mexican oregano, and 0.5 teaspoon of black peppercorns until a smooth adobo paste is formed.

5. 5

   Remove the marinated pork from the fermented liquid and pat dry; in a large bowl, combine the pork with the prepared achiote adobo paste, ensuring each piece of pork is thoroughly coated, then line a slow cooker or Dutch oven with 2 large banana leaves, placing some reserved fermented pineapple chunks at the bottom, and add the coated pork on top along with the remaining reserved pineapple chunks.

6. 6

   Cover the slow cooker or Dutch oven tightly and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is fork-tender and easily shreds.

7. 7

   Remove the cooked pork from the slow cooker or Dutch oven, shred it using two forks, discarding any excess fat, and mix it back with the cooking juices and pineapple.

8. 8

   Serve the shredded Puerco de Lemongrass Fermentado con Adobo Achiote warm in 12 small corn tortillas, garnished with 1 medium thinly sliced red onion and 0.25 cup of chopped fresh cilantro.