In a bowl, combine ancho chili powder, brown sugar, apple cider vinegar, salt, and black pepper. Rub the mixture onto the pork cheeks and let marinate for at least 1 hour, preferably overnight.

Cook the Pork

Preheat the oven to 160°C (320°F). Heat olive oil in a skillet over medium-high heat. Sear the pork cheeks on all sides until browned, about 5 minutes. Transfer to the oven and cook for 2-2.5 hours until tender.

Glaze the Pork

In the last 30 minutes of cooking, brush the pork cheeks with the marinade to glaze.

Making the Tropical Relish

Combine Ingredients

In a bowl, mix together diced pineapple, red bell pepper, red onion, cilantro, lime juice, and salt to taste. Set aside.

Preparing the Salsa Verde

Blend the Ingredients

In a blender, combine tomatillos, jalapeño, garlic, cilantro, lime juice, and salt. Blend until smooth. Adjust seasoning as needed.

Assembly

Serve

Slice the glazed pork cheeks and serve them topped with tropical relish and a drizzle of salsa verde.