Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 13.4 oz (380 g) boneless pork shoulder, 1-inch cubes
- 4.2 oz (120 g) corn tortillas, six small
- 4.2 oz (120 g) orange juice
- 1.1 oz (30 g) lime juice
- 3.5 oz (100 g) onion, chopped
- 0.4 oz (10 g) garlic, minced
- 1.0 tsp (2 g) ground cumin
- 1.0 tsp (2 g) dried oregano
- 10.1 US fl oz (300 ml) water
- 0.4 oz (10 g) cilantro, chopped
- 0.3 tsp (2 g) salt
Method
- Put pork, orange juice, half the lime juice, half the onion, garlic, cumin, oregano, water and salt in a heavy pot.
- Bring to a simmer, cover and cook gently for 1 hour 45 minutes to 2 hours until the pork shreds easily. Add water if necessary; the meat must reach at least 145°F (63°C).
- Shred the pork, then simmer uncovered until most liquid evaporates. Spread on a baking sheet and broil for 3–5 minutes, watching closely, to crisp the edges.
- Warm tortillas and fill with pork. Top with remaining onion, lime juice and cilantro; serve three per person.
Cook’s note: This citrus-braised, broiler-finished adaptation uses no large quantity of lard. Pork shoulder fat varies, so nutrition is especially approximate.
Allergens: Check tortillas for declared allergens.
Approximate nutrition per serving: 504 kcal · Protein 47 g · Carbohydrates 43 g · Fat 16 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.