Drain pineapple, reserving juice. Set pineapple aside. Add
water to juice to measure 1 1/3 cups. Pour into saucepan and add cornstarch and
stir until smooth.Then add
vinegar, soy sauce, and brown sugar mix again until smooth
Cook over medium heat until thick, stirring constantly.Mix in reserved pineapple and meatballs
before serving or serve sauce on a bed of rice and add meatballs and pineapple
on top.
2 Tablespoons(to 3 Tablespoons) White Wine Vinegar
¼ cupsBrown Sugar
1 wholeOnion
Lime Wedges
Preparation Instructions
Rinse and pat dry the pork shoulder.
To begin, just throw the dried oregano, cumin, chili powder, salt,
black pepper, garlic, olive oil, white wine vinegar and brown sugar into
a food processor or blender. (I happen to love brown sugar in my
cooking, but you can decrease or omit it if you like.)
Cut one onion into quarters and put it in the food processor with the
spices. Blend mixture until totally combined and then pour it over the
pork shoulder.
Now rub it into every nook and cranny of the meat, tucking it under folds an in crevices. Let no stone go unturned.
Then place the pork into a roasting pan or Dutch oven and add a
couple of cups of water. Cover tightly and roast pork at 300ยบ for
several hours, turning once every hour.
When it is fork tender, crank up the heat, remove the lid, and roast
it, skin side up for another 15 to 20 minutes to get the skin crispy.
When it’s done, let it rest for 15 minutes before shredding.
Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat.
Serve with warm tortillas, lime wedges, sour cream, pico de gallo,
guacamole, tomatillo salsa …
