Active Time
40 MIN
Total Time
3 HR
Yield
Serves : 8

How to Make It

Step 1    

In a pot, combine the water, garlic head, shallot, thyme, bay leaf, peppercorns, 1 tablespoon of salt and 2 teaspoons of sugar and stir until the salt and sugar are dissolved. Add the pork and refrigerate overnight.

Step 2    

Preheat the broiler. On a rimmed baking sheet, toss the tomatillos with the canola oil. Broil for 20 minutes, stirring, until the tomatillos are softened and nicely charred. Scrape the charred tomatillos into a blender. Add the pineapple, crushed garlic cloves, onion, serrano and habanero chiles, cilantro and the remaining 1 teaspoon of sugar; puree until smooth. Season the tomatillo salsa with salt.

Step 3    

Reduce the oven to 350°. Bring the pot with the pork to a boil over moderate heat. Cover and braise in the oven for 2 hours and 30 minutes, until the pork is very tender.

Step 4    

Transfer the pork to a work surface and cool slightly; discard the liquid. Thinly slice the pork and serve with the salsa, tortillas, chopped white onion, cilantro and guacamole.

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