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In a pot, combine the water, garlic head, shallot, thyme, bay leaf, peppercorns, 1 tablespoon of salt and 2 teaspoons of sugar and stir until the salt and sugar are dissolved. Add the pork and refrigerate overnight. Preheat the broiler. On a rimmed baking sheet, toss the tomatillos with the canola oil. Broil for 20 minutes, stirring, until the tomatillos are softened and nicely charred. Scrape the charred tomatillos into a blender. Add the pineapple, crushed garlic cloves, onion, serrano and habanero chiles, cilantro and the remaining 1 teaspoon of sugar; puree until smooth. Season the tomatillo salsa with salt. Reduce the oven to 350. Bring the pot with the pork to a boil over moderate heat. Cover and braise in the oven for 2 hours and 30 minutes, until the pork is very tender. Transfer the pork to a work surface and cool slightly; discard the liquid. Thinly slice the pork and serve with the salsa, tortillas, chopped white onion, cilantro and guacamole.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Grow tomatillos — fresh salsa verde, green enchilada, chilaquiles
Canned tomatillo salsa — chilaquiles, enchiladas, braising liquid
700+ recipes from Mexico's 32 states — definitive overview
Compact chopper — pesto, salsa, baby food, dressings, nut butter