Ingredients
- 1/4 C ancho chili powder (1 oz)
- 2 t chipotle chili powder or smoked paprika
- 2 t dried oregano (Mexican)
- 2 t salt
- 1/2 t ground cumin
- 1/4 t ground allspice
- 4-5 pound bone in pork shoulder roast
- 4 large garlic cloves slivered
- 1 large white onion, quartered and thinly sliced
- 2 naval oranges cut into 8 wedges
- 1/2 C Mexican beer
- Cilantro sprigs
- 1 lg red onion thinly sliced
- Juice of 2 limes
- Salt to taste
- 5 C shredded pork
- 32 Corn tortillas
- 1 1/2 lbs Monterey Jack cheese, shredded
- Canola oil for griddle
- 1/2 C cilantro
- Speedy Red Chili Salsa with Orange and Chipotle
- 2 cans diced fire-roasted tomatoes, undrained
- 1/4 C finely chopped red onion
- 2 t pure ancho chili powder
- 3/4 t salt
- 1/2 thinly grated orange zest
- 1/2 t chipotle chili powder
- 1/4 t dried Mexican oregano
Preparation
Step 1
Mix chili powders, salt, oregano, cumin and allspice.
Pat pork dry and place in slow cooker. Make 12 slits all over meat and place garlic slivers in them. Rub pork with chili mix. Refrigerate loosely covered for up to 2 days. Let res on counter before placing in crock pot.
Heat crock pot. Arrange onions and oranges around the pork. Pour beer and 1/2C water around the pork. Cover and cook on low for 6-8 hrs.
Let sit to cool. Use forks to shred meat.Discard oranges. Skim fat. Return shreds to crock pot. Season with salt.
Combine onion and lime juice. Add 1/4 t salt, let stand for 20 min.
Heat shredded pork. Taste and add salt.
Heat griddle. Drizzle a little oil on griddle. Place tortillas on griddle in single layer. Tow with 2 T cheese and a 2nd tortilla. Leave on griddle until bottoms are lightly crisped. Flip each stack and top with 1/4C pork. Fold up into taco and remove from griddle. Repeat for 16 tacos. Serve with onion in lime juice, salsa and lime.
Place tomatoes and juice in processor. Roughly chop. Transfer to a bowl. Stir in remaining ingredients. Let stand 20min before serving. Makes 3 C.