2 ancho chiles
2 guajillo chiles
1 cup/250 ml chopped fresh pineapple
2 tablespoons/30 ml honey
1 tablespoon/15 ml smoked paprika
1 tablespoon/15 ml vinegar
1 teaspoon/5 ml salt
1 chipotle chile in adobo sauce
1 tablespoon/15 ml adobo sauce
5 cloves garlic, peeled
A few sprigs fresh oregano
One 4-pound pork butt roast
1 large onion, sliced
Small white corn tortillas
You can also slow cook the roast on a barbecue using indirect heat or the rotisserie if you have one.
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