Recipe Summary

20 mins
2 hrs 30 mins
2 hrs 50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degree F. Remove netting from roast, if present. Trim fat from meat. In a small bowl combine chili powder, 1 teaspoon brown sugar, salt, freshly ground pepper, and chipotle powder. Rub mixture over the roast. Cut a pocket down the center of the roast. Stuff chilies down the center of the roast. Place half of the undrained pineapple and the jalapeno peppers in a 6-quart Dutch oven. Place the roast atop, stuffed side up.

  • Cover and roast for 2-1/2 hours or until meat is tender. Remove meat from pot and transfer to a serving platter. Skim fat from juices. Combine 2 tablespoons cornstarch and remaining pineapple; stir into juices along with 1 tablespoon brown sugar and vinegar. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Serve with meat and chilies. Garnish with fresh cilantro. Makes 10 to 12 servings.

*Handling Hot Peppers:

Because jalapeno peppers contain volatile oil that can burn your skin and eyes, avoid direct contact with peppers as much as possible. When working with jalapeno peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands well with soap and water.

Nutrition Facts

391 calories; fat 24g; cholesterol 111mg; saturated fat 8g; carbohydrates 13g; insoluble fiber 1g; protein 29g; vitamin a 243IU; vitamin c 13.6mg; sodium 287mg; calcium 80.8mg; iron 2.2mg.