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Ingredients

• 40 dried guajillo chiles
• 20 dried ancho chiles
• 20 dried pasilla negro chiles
• 2 1/2 cups fresh orange juice
• Grated zest of 1 orange
• 1/3 cup firmly packed brown sugar
• 9 cloves garlic
• 1 1/2 tablespoons cumin seed, toasted and ground
• 1 1/2 tablespoons dried Mexican oregano, toasted and ground
• 1 1/2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 1/2 tablespoons distilled vinegar
• 1 tablespoon fresh lime juice
• 6 ounces cola
• 8 ounces Mexican beer
• 4 pounds pork shoulder, cut into 1/2-inch cubes
• 3 tablespoons vegetable oil
• 24 (5 1/2 inch)soft white corn tortillas, for serving
• Caramelized diced pineapple (for garnish)
• 1 pineapple (about 3 1/2 pounds), peeled, cored, and cut into 1/4-inch thick rings
• 1 orange or red habanero, roasted, seeded and minced
• 1 sweet red bell pepper, cored, seeded and cut into 1/8-inch dice
• 1 tablespoon chopped fresh cilantro leaves
• 1 tablespoon fresh lime juice

Description

Serious Eats