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1
To a blender, add the orange juice, vinegar, chili powder, garlic, salt, cumin, paprika, chiles, adobo sauce, chopped onions and chopped pineapple.
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2
Blend until smooth.
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3
Pour the marinade into a large resealable bag, and add the pork butt and oregano.
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4
Refrigerate for at least 4 hours and up to 24 hours.
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5
Preheat the oven to 325 degrees F.
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6
Remove the pork butt from the marinade and set onto a rack set in a roasting pan.
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7
Pour the chicken stock into the bottom of the pan and cover the dish with foil.
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8
Roast until an internal thermometer reads 185 degrees F, about 4 hours.
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9
Increase the oven temperature to 425 degrees F and cook for an additional 20 minutes to caramelize the pork.
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10
Remove from the oven and rest for 20 to 25 minutes.
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11
Meanwhile, preheat a grill to medium-high heat.
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12
Brush the pineapple wedges with vegetable oil, grill 2 to 3 minutes per side, and once cool enough to handle chop into a small dice.
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13
When ready to serve, carve the meat into 1/4- to 1/2-inch slices.
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14
Serve the pork in warmed corn tortillas; garnish with the remaining finely diced white onion, cilantro, lime wedges, diced grilled pineapple and Roasted Tomatillo Avocado Salsa.
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15
Preheat the oven to 350 degrees F.
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16
Toss the tomatillos with olive oil, season with salt and pepper, and place on a baking sheet.
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17
Roast until nicely charred, about 10 minutes.
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18
Remove from the oven and set aside to cool.
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19
Combine the tomatillos, 1/4 cup water, cumin, salt, avocado, garlic, jalapenos, onions, lime juice and cilantro in a blender and puree until completely smooth.
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20
Place in the refrigerator and allow the sauce to settle before serving.
