Ingredients
1
boneless pork shoulder (3 lb), trimmed
10
cloves garlic, thinly sliced
2
teaspoons ground cumin
1
teaspoon dried oregano leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
3/4 cup orange juice
2
tablespoons fresh lime juice
2
chipotle chiles in adobo sauce (from 7-oz can), drained, chopped
20
flour or soft corn tortillas (6 inch), heated as directed on package
2/3 cup chopped onion
2/3 cup Old El Paso™ Thick ’n Chunky salsa
2/3 cup chopped fresh cilantro
10
lime wedges
Preparation
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Make 1/2-inch-deep slits in pork; stuff with garlic. Place pork in slow cooker. In small bowl, mix cumin, oregano, salt and pepper. Sprinkle mixture on all sides of pork.
In small bowl, stir together orange juice, lime juice and chipotle chiles. Pour mixture over pork.
Cover; cook on Low heat setting 8 hours. Remove pork from slow cooker to large bowl. Shred pork, using 2 forks. Skim fat from cooking liquid. Add 1/2 cup of the cooking liquid to shredded pork; mix well.
Spoon pork mixture evenly onto center of warmed tortillas; top each with 1 1/2 teaspoons onion, 1 1/2 teaspoons salsa and 1 1/2 teaspoons cilantro. Serve with lime wedges.
