Prep: 1. Rehydrate peppers by soaking in very hot water for 20 minutes. Discard stems and seeds. 2. Chop onion. 3. Put peppers in a blender with 1 cup pineapple juice (from canned pineapple chunks), apple cider vinegar, cinnamon, oregano, salt, pepper, onion, and garlic. Blend until smooth. Make: 1. Put whole roast and sauce in a crockpot and cook on low for 8 hours, until it’s falling apart. 2. Add pineapple chunks in the last hour. 2. Serve on corn tortillas (if using) with fresh cilantro and fresh chopped onion.
Best with corn tortillas but also great by itself, or with another side of choice! Check out our favorite tips for slow cooking here - http://blog.gatheredtable.com/2015/07/10/use-your-slow-cooker-all-summer-long/