Ingredients: 6-8 PPL
  • 3 pounds of boneless pork shoulder or butt
  • the juice of 3 oranges
  • 1 1/4 cup water
  • 1 teaspoon salt
  • 2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
  • 1/2 onion
  • 4 cloves garlic
  • 1/2 cup chopped parsley
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cumin
  • 1/4 teaspoon pepper
  • 2/3 cup apple cider vinegar
  • 1/2 cup water
  • oil
  • chopped onion
  • chopped cilantro
  • 2 avocado (optional)
  • 16 flour or corn tortillas to serve (small)
  1. Chop the pork into large pieces, place in a large pot. Add the orange juice, water and salt.
  2. Cook over high heat until it boils. Reduce heat to medium so it keeps boiling, leave semi covered. Cook for 1 hour and 45 minutes or until the liquid is reduced almost completely.
  3. Remove the meat with its juice to a baking pan, let cool.
  4. While the pork is cooking, prepare the sauce. In blender or food processor place the chipotle peppers, onion, parsley, garlic, cumin, oregano, pepper, vinegar,  and water. Blend until a smooth.
  5. Separate the meat into strands with 2 forks or by hand, discard the fat.
  6. In the same pot where the pork cooked, heat over high heat 2 tablespoons of oil and add the sauce, cook for 10 minutes after the boil, to reduced. Add the shredded pork meat with their juices and cook 30 minutes over medium heat. It should boil and continue to thicken. Stir occasionally.
  7. Heat the tortillas on a griddle or skillet, leaving the tortilla lightly browned. Keep warm wrapped in a cloth so they do not get tough.
  8. Serve the pork on a warm tortilla, sprinkle with onion and cilantro. Eat.
  9. Add avocado, cilantro for garnish if desired.