Mix together olive oil, kosher salt, cumin, oregano, black pepper, red pepper, yellow onion, garlic, chicken broth, lime juice, orange juice, and bay leaves in a large mixing bowl. Place pork roast in a roasting pan and pour mixture over top. Cover with plastic wrap and refrigerate for 2 hours.
Preheat oven to 300° F. Remove the plastic wrap from the roasting pan.
Place the roast in the roasting pan in the oven. Roast for 6-7 hours, baste with liquid often.
Remove the roast and pan from the oven. Discard pay leaves. Let the roast sit for 15 minutes before shredding.
Place shredded pork in the middle of the tortillas. Top with shredded cheese, red onion, pickle slices and mustard, and enjoy!
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Cuban-Style Pork Tacos
Serves 16
Ingredients:
3 lb boneless pork shoulder roast
4 tablespoons extra-virgin olive oil
2 tablespoons kosher salt
4 teaspoons ground cumin
4 teaspoons dried oregano
2 teaspoons ground black pepper
1/2 teaspoon crushed red pepper
1 yellow onion, finely chopped
4 cloves garlic, minced
1 cup chicken broth
2 tablespoons fresh lime juice
1 1/2 cups orange juice
2 bay leaves
16 flour tortillas, warmed
1 lb shredded Oaxaca cheese
Red onion, finely chopped, for garnish
Bread and Butter pickle slices, for garnish
Cuban-style mustard, for garnish
Directions:
Mix together olive oil, kosher salt, cumin, oregano, black pepper, red pepper, yellow onion, garlic, chicken broth, lime juice, orange juice, and bay leaves in a large mixing bowl. Place pork roast in a roasting pan and pour mixture over top. Cover with plastic wrap and refrigerate for 2 hours.
Preheat oven to 300° F. Remove the plastic wrap from the roasting pan.
Place the roast in the roasting pan in the oven. Roast for 6-7 hours, baste with liquid often.
Remove the roast and pan from the oven. Discard pay leaves. Let the roast sit for 15 minutes before shredding.
Place shredded pork in the middle of the tortillas. Top with shredded cheese, red onion, pickle slices and mustard, and enjoy!
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