1. Remove seeds and stems of chilies, then cut and soak in water until softened. Note: You may want to wear gloves when handling hot peppers). Blend together with vinegar and bring to a boil until it makes a heavy paste. Be careful not to burn (stir often)! Let paste cool.

2. Cut meat into thin, bite-sized cubes (the meat I use is a pork butt with bone). Combine the cooled paste with the meat and let marinate from 6 hours to overnight.

3. Now you can either cook in frying pan or slowly cook in the oven. Put meat and sauce in a frying pan with pineapple and cook on low heat until the sauce starts to burn (well roasted) or slow cook in the oven with pineapple until sauce begins to brown.

Serve with corn tortillas and lime. Sprinkle with chopped cilantro.

ENJOY!

Submitted by: HEATHER HERNANDEZ