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canola oil onion garlic chile powder chile powder cumin bay leaves oregano salt black pepper salsa Shredded Cheese Of
Viewed: 21 - Published at: 8 years agoIngredients
- 1 whole 2-pound Pork Shoulder Roast, Excess Fat Trimmed, And Meat Cut Into 1-inch Cubes
- 3 Tablespoons Canola Oil
- 23 cups Diced Onion
- 2 cloves Garlic, Minced
- 1 Tablespoon Chile Powder
- 1 Tablespoon Ancho Chile Powder
- 1/2 teaspoons Dried Cumin
- 2 whole Bay Leaves
- 1 Tablespoon Dried Oregano
- 1/4 teaspoons Salt, Plus A Pinch Extra
- 1/4 teaspoons Black Pepper
- 6 whole 8-inch Corn Tortillas
- 1 cup Salsa (optional)
- 1/2 cups Shredded Cheese Of Your Choice, Optional
Method
- Preheat your oven to 350 F. Sprinkle a few pinches of salt over the cubed pork and set aside.
- Add 2 tablespoons of the canola oil to a large (4-5 quart) Dutch oven over medium-high heat.
- Brown the pork, working in a few batches, if necessary.
- Once browned, remove the pork from the pan and set it aside.
- Using the same Dutch oven, add one tablespoon of oil to the pan and brown the onion.
- When its almost finished, add the garlic.
- Next add the pork back to the Dutch oven and stir to combine everything.
- Into the Dutch oven, also add the chile powder, ancho chile powder, cumin, bay leaves, oregano, and the salt and pepper.
- Next add enough water to cover the pork, place the lid on, and place it in the oven for about 2 1/2 hours, stirring the mixture every half hour or so.
- After about two hours of cooking, most of the liquid should be evaporated.
- Remove the bay leaves from the pan.
- Next remove the pork from the pan, allow it to cool, and cut it into smaller cubes, or shred it.
- Put the pork back in the Dutch oven and allow it to cook for another half hour.
- Serve pork in the corn tortillas, taco style, with cheese, salsa and avocado as optional garnishes.
