- Cooked pernil (I didn't change anything from the original recipe from Gina's Skinny Recipes)
- Tortillas- I used La Tortilla Factory's low-carb variety and found them to be pretty darn good
- 1 sweet onion (or red onion)
- 1/2 pineapple
- 1/2 red pepper
- 1/2 tbsp chopped cilantro
- 1 lime- juiced
While the pernil is in its final hour of cooking prepare the pineapple salsa.
Dice the pineapple and the red pepper (or just give them a whirl in a small food processor).
Combine the pineapple, red pepper, cilantro, and half of the lime juice in a bowl and adjust to taste. You may want to add more lime juice or more cilantro. Refrigerate.
Just before the pernil is finished cooking saute the sweet onion. Prepare the onion however you want it (diced, sliced into wedges...).
Drain the pernil and replace in pot.
Shred with two forks and spoon over the tortilla.
Top with spinach, onion, pineapple salsa, BBQ sauce, rice, whatever!
I bought a 3-lb chunk of pork shoulder, and I found that it was enough to serve 2-3 people. Three pounds looks like a lot, but fat is a hefty component of the meat and the meat shrinks down as it cooks.