3 whole, dried Tio Pablo ancho chiles 3 whole dried Tio Pablo pasilla chiles 4 cloves garlic, unpeeled 4 La Morena Chilpotles in adobo sauce, plus extra, chopped, to top 1 medium white onion, roughly chopped 325 g fresh pineapple, cut into chunks 3 tablespoons extra-virgin olive oil 2 tablespoons honey 1 tablespoon cider vinegar salt
2 teaspoons dried Tio Pablo Mexican Oregano 2 1/2 cups low-sodium chicken broth or vegetable broth 2kg boneless pork shoulder (untrimmed) Freshly ground pepper 2 bay leaves 1 cinnamon stick
Corn tortillas, warmed, for serving Sliced red cabbage, carrot, white onion, fresh oregano and iceberg lettuce
Place the dried ancho and pasilla chillis with the garlic into a bowl of boiled water and let sit for at least 5 minutes, until soft. Remove from water and discard chilli stems.
In a blender, purée the chillis, garlic, chilpotle, onion, pineapple, oil, honey, vinegar, salt and oregano. Add the stock and purée until smooth.
Rub the pork with salt and pepper and place in the slow cooker. Pour ½ of the mixture atop, flip the piece of pork and then pour in the rest of the mixture. Add the cinnamon stick and bay leaves, cover and leave to slow cook at a low temperature for at least 7 hours, until the pork falls apart.