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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.

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