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Rub salt all over the pork shoulder and in a 5-6 quart Dutch oven, brown on all sides in olive oil. Remove pork, discard all but 1 tablespoon of the fat in the pot and return pork to pot, fat side up.
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Add 4 cups of pineapple juice, the red onion slices, and sprinkle the oregano and cumin over the pork.
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Simmer on low for 2 hours, covered.
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While the pork is cooking, remove stems from dried guajillo and ancho chilis and shake out excess seeds. Pour hot water over them to cover and allow to soak for 30 minutes to an hour. Remove chiles from water and purée with garlic and 1 cup pineapple juice in a food processor or blender. Set aside.
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Add the remaining pineapple juice to the simmering pork to keep moist as it continues to cook, 1 more hour, covered.
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Remove the pork and shred, leaving it in nice chunks but small enough for serving. Remove any visible fat pieces and any bones.
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Return the shredded pork to the pot with the cooked onions and stir in the dried chili sauce.
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Let the pork simmer for an additional 1 ½ hours uncovered to thicken the sauce to make this amazing pulled pork.
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Serve with warm tortillas, pickled onions, cucumbers, cilantro, and grilled pineapple and lime wedges for squeezing.
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Add some Spanish rice and beans, and you have a feast.