1,5 kg pork shoulder
Spices: paprika, chili, salt, vinegar, onion, garlic cloves
Rub everything into the pork. Leave to marinate if you have time, but I put it straight in the oven. Remember to cover with foil. Roast for about 6-8 h at 125 C. After many hours of roasting, let the pork cool under the foil and then start shredding it.
4-6 jalapeno peppers
red onion, garlic, coreander leaves and stalks, lime juice, salt
Roast tomatoes and jalapeno peppers until they blister. About 20-30 min at 220 C. I took them out of the oven and put them straight in a bowl and covered that with a plate. Let them cool off for a bit, and then peel the skin off the tomatoes and peppers. I’m not sure I’ll do this step the next time I make this sauce – it just takes a lot of time and everything ends up in the blender anyway!
After you peel them, put them in the blender and add as much/as little of the other ingredients as you like. Blend!
Chop pineapple, red onion, 1 clove of garlic, red chili & coreander. Add salt to taste.
We served all this with tortillas, tomatoes and some salad.