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Prep Time
10 mins
Total Time
7 h
6 (plus leftovers)


6 lb
pork shoulder picnic roast (bone in) (Boston Butt), excess fat trimmed
3 kg
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
10 mL
1 3/4 cups
orange juice
425 mL
onion, chopped
multigrain tortillas (5-in./12.7-cm diameter), warmed
3/4 cup
prepared salsa verde
175 mL


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.


Garnish tacos with tomato salsa, avocado, cilantro and pumpkin seeds, if desired.

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):
20 g
Saturated Fat:
4 g
46 g
4 g
12 g
75 mg
28 g
1440 mg
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