Ingredients
| Item |
Amt |
| pork shoulder, cut into chunks |
3 lb |
| salt |
2 tsp |
| cumin |
1 tsp |
| oregano |
1 tsp |
| paprika |
1 tsp |
| orange, juiced |
1 |
| lime, juiced |
1 |
| onion, sliced |
1 |
| garlic |
4 cloves |
| tortillas |
8–12 |
| Cilantro and onion |
to taste |
Method
1
HEATHeat oven to 300°F. Toss pork with salt and spices.
2
PLACEPlace pork with citrus juices, onion, and garlic in a Dutch oven; cover and bake 2.5–3 hours until shreddable.
3
SHREDShred pork; broil on a sheet pan 5–8 minutes for crisp edges.
4
SERVEServe in tortillas with cilantro and onion.
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Time
50 minutes
Serves
Serves 4
Level
Medium
Ingredients
-
3 lb
pork shoulder, cut into chunks
-
2 tsp
salt
-
1 tsp
cumin
-
1 tsp
oregano
-
1 tsp
paprika
-
1
orange, juiced
-
1
lime, juiced
-
1
onion, sliced
-
4 cloves
garlic
-
8–12
tortillas
-
to taste
Cilantro and onion
Method
- Heat oven to 300°F. Toss pork with salt and spices.
- Place pork with citrus juices, onion, and garlic in a Dutch oven; cover and bake 2.5–3 hours until shreddable.
- Shred pork; broil on a sheet pan 5–8 minutes for crisp edges.
- Serve in tortillas with cilantro and onion.
Notes
Warm tortillas on a dry skillet for best flavor.
