- 3 pounds pork shoulder loin, cut into 1/4-inch pieces
- 1 teaspoon freshly ground black pepper
- 2 tablespoons ground cumin
- 2 tablespoons California chile powder
- 2 tablespoons New Mexico chile powder
- 1 tablespoon cayenne pepper
- 1 teaspoon garlic powder
- 5 whole cloves
- 2 bay leaves
- 2 cups soybean oil
- 8 to 12 white soft corn tortillas
- Diced white onion, for serving
- Chopped cilantro leaves, for serving
- Limes, for serving
Place the meat into an 11 by 12-inch baking dish. Toss the meat and dry ingredients with 2 cups soybean oil. Marinate overnight or for 6 hours covered in the refrigerator.
Preheat oven to 350 degrees F.
Bake, covered, in the oven for 45 to 60 minutes. Remove and allow to cool slightly.
When slightly cooled chop meat into small cubes. Serve on 2 warm soft white corn tortillas. Sprinkle with diced white onion and chopped cilantro, and of coarse a squeeze of fresh lime!
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.