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Ingredientes
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 pork loin (about 1 1/2 pounds), cut into big chunks
- 1 small onion, peeled and quartered
- 2 cloves garlic, smashed
- 1 cup chicken stock
- 1 tablespoon tomato paste
- 1 tablespoon honey
- dash liquid smoke
- 1 orange, halved and juiced
- 1 lime, halved and juiced
- 1 package corn tortillas, warmed
Direcciones
- Preheat the oven to 325 degrees.
- Mix the oregano, chili powder, cumin, salt and pepper together in a small bowl.
- Season the cubed pork chunks with the spice mixture and put into a large Dutch oven. Add the onion, garlic, chicken stock, the tomato paste, honey, liquid smoke, orange and lime juice, and the juiced orange and lime halves. Stir together with a wooden spoon. Put the pot on medium heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes.
- Remove the meat from the Dutch oven to a cutting board. Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes. Meanwhile, shred the meat and add to a bowl. Drizzle the reduced cooking liquid into the pork and toss. Serve with tortillas.
- *Garnish with shredded cheese, sour cream, lettuce, and cilantro
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 517g | |
| Calories 436 | |
| Calories from Fat 192 | 44% |
| Total Fat 21.47g | 27% |
| Saturated Fat 7.08g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 5242mg | 218% |
| Potassium 916mg | 26% |
| Total Carbs 47.05g | 13% |
| Dietary Fiber 7.4g | 25% |
| Sugars 23.36g | 16% |
| Protein 19.26g | 31% |
