Chipotle tomato pork, grilled pinapple, sofrito pinto beans, pickled red onions, yellow rice, and green poblano sauce.

Pork shoulder is rubbed with paprika and Mexican oregano, then goes into a sealed pan for four and a half hours until it is tender enough to pull apart with a fork. We shred it and fold it into a rich chipotle tomato sauce.

The pork tops a bed of fluffy yellow rice cooked with smashed garlic and butter. Pinto beans are folded with sofrito and acompany the pork. Pineapple is grilled until it chars at the edges and turns soft and sweet in the middle, then diced for a pop of fresh sweetness. The bowl is then topped with bright pickled red onion to cut through the richness and balance out the flavors.

The sauce ties it together: poblano, cilantro, lime, and blanched garlic emulsified with avocado oil, with just enough agave to round it out. The green poblano sauce is packed separately, so you can season the bowl to your liking.