This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 4 lb pork butt
- 2 T. olive oil
- 1 t. Dried oregano
- 1 T. salt
- 1 t. Black pepper
- 1 ½ t. Cumin
- 4 large oranges, three juiced and one wedged
- 1 large onion, cut into 6 wedges
- 1 large jalapeno pepper, seeded and cut into strips
- 1 ½ c. to 2 c. water
- 16 small corn or flour tortillas
- Shredded cabbage and carrots
- Fresh cilantro, chopped
- Sour Cream
- 3 limes, cut into wedges
Directions:
Step 1: Preheat the oven to 325 degrees.
Step 2: Dry the moisture from the pork butt then rub it with the 2 T. olive oil. In a small bowl, mix together the oregano, salt, pepper, and cumin. Rub over the pork.
Step 3: In a Dutch oven, build a bed for the pork with the wedged orange, wedges of onion, and the jalapeño. Rest the pork, fat side up, in the pan. Pour the orange juice and water around the pork. Do not pour over the pork or you will wash away your spice rub.
Step 4: Place the pan in the oven uncovered for 2 hours. Remove from the oven and turn the pork over. Cover the pan with the lid or tent it well with foil and return to the oven for an additional 1 ½ hours to 2 hours. Bake until the internal temperature is 195 to 200 degrees.
Step 5: Remove from the oven and move the pork to a large bowl. Take out any large chunks of fat or gristle and shred it with two forks. Pour over some of the pan juices to keep the meat moist.
Step 6: Serve in tortillas with shredded vegetables, cilantro, sour cream, and lime wedge.