This recipe is an awesome starting point. After making the marinade as directed and tasting it, I made a few modifications:
The marinade needs to be boiled for more than 2 minutes for it to lose the raw onion flavor, and I felt that it needed significantly more pineapple juice for it to have the sweet-heat flavor I was trying to recreate. I ended up adding three 8 oz cans of pineapple juice (total), and boiled the marinade for 15 minutes or so to reduce the liquid and let the flavors come together. I also used 2 tablespoons of adobo from the chipotle can, added a few tablespoons of brown sugar, and a fair amount of salt (I also added salt to taste to the pork while it was cooking). I used fresh pineapple instead of canned. Otherwise, followed the recipe to a T. It was a big hit at my house, and will definitely be part of our meal rotation.
A few tips: There ended up being A LOT of marinade, so I used only the marinade that was needed to saturate the meat, and set aside the rest to freeze. Glad that I'll be able to make this meal on the fly next time. When I make this again from scratch, I will double it so that I have several meal's worth for the freezer. This recipe is labor intensive for sure, but definitely worth it! Especially if you can get more than one meal out of it!
Also, instead of cooking the meat in batches, I saved time by using more than one pan. I had one cast iron and one calphalon, and both worked equally well.
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This recipe is an awesome starting point. After making the marinade as directed and tasting...