- Prep Time
- 10 mins
- Total Time
- 7 h
- Serves
- 6 (plus leftovers)
Ingredients
- 6 lb
- pork shoulder picnic roast (bone in) (Boston Butt), excess fat trimmed
- 3 kg
- 3
- chipotle chilies in adobo sauce, chopped
- 1 tbsp
- adobo sauce (from chipotle can)
- 15 mL
- 2 tbsp
- canola oil
- 30 mL
- 1 tbsp
- brown sugar
- 15 mL
- 4 cloves
- garlic, chopped
- 2 tsp
- ground cumin
- 10 mL
- 2 tsp
- dried oregano
- 10 mL
- 2 tsp
- salt
- 10 mL
- 1 3/4 cups
- orange juice
- 425 mL
- 1
- onion, chopped
- 12
- multigrain tortillas (5-in./12.7-cm diameter), warmed
- 3/4 cup
- prepared salsa verde
- 175 mL
Method
Step 1
Stir chipotles with canola oil, brown sugar, garlic, cumin, oregano and salt. Pat pork roast dry and coat with rub mixture. Add roast to a roasting pan along with onion. Whisk orange juice with 3/4 cup (175 mL) of water and 1 tbsp (15 mL) adobo sauce. Pour over roast, cover tightly with foil and roast at 275°F (150°C) for about 6 hr. or until meat is tender and will shred easily with a fork (add more water during cooking if pan is dry).
Step 2
Remove roast and let rest for 15 min. Skim off fat and simmer cooking liquid over medium-high heat, until reduced to 3/4 cup (175 mL).
Step 3
Shred pork with 2 forks and stir into cooking liquid. Place 1/2 cup (125 mL) shredded pork onto each tortilla and top with salsa verde.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (2 tacos):
- Calories:
- 480
- Fat:
- 20 g
- Saturated Fat:
- 4 g
- Carbs:
- 46 g
- Fibre:
- 4 g
- Sugar:
- 12 g
- Cholesterol:
- 75 mg
- Protein:
- 28 g
- Sodium:
- 1440 mg
