- Level
- very easy
- 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
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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
