Serves 6


2 whole dried Ancho chilies, stalks + seeds removed
2 whole dried Guajillo chilies, stalks + seeds removed
1 cup (250ml) chicken stock
4 large cloves garlic
2 cups (500ml) pineapple juice
1/2 cup apple cider vinegar
1 cup (250ml) fresh orange juice
1 tbsp brown sugar
2 tbsp medium strength chipotle sauce
Good pinch sea salt flakes crushed
1 kilo boneless pork shoulder, excess fat removed, cut into 4-6 pieces


2 fresh corn on the cobs, leaves + threads removed
1 fresh pineapple, skin + core removed
2 long green (or red, or both) chillis
Large handful fresh mint
Chipotle sauce to serve
Fresh limes to serve
Corn tortillas (optional)
Sour cream (optional)


Place dried chillis into a saucepan and toast, turning occasionally until fragrant and starting to blister (about 3-4 minutes). Pour in the chicken stock and simmer until chillis have softened then add to the bowl of a food processor along with the garlic, pineapple and orange juice, sugar, vinegar, chipotle sauce and salt. Blitz everything together until smooth. Place in a large ziplock bag (biggest you can find), then add the pork, close bag securely and thoroughly toss the meat in the sauce to coat very well all over.

Transfer to the fridge on a baking tray and chill for 24 hours.


Cook sweetcorn in a large pot of water. When ready, carefully using tongs, place cooked corn over a naked gas flame, turning corn to par blacken the kernels. Set aside to cool. You can also cook the corn instead on a BBG/Grill. When cooled, cut the kernels off the husk and set aside.

Cut prepared fresh pineapple into eights length-ways and grill on a BBQ/Grill until lightly browned in places. Chop into small cubes. Set aside.

Remove pork from fridge. Heat BBQ to high and cook pork pieces on each side until slightly blackened - this should take about 5-6 minutes on each side. Ensure the meat is cooked through before removing.

Remove pork and when cool enough to handle, chop roughly into small pieces.

Serve with grilled pineapple, charred sweetcorn, extra fresh chilli and mint and chipotle sauce. If you like, you can use the filling to stuff corn tacos