Ingredients
- 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
Directions
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.
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By annerocious
on July 17, 2011
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I made this recipe for a party to rave reviews. It's not hot, it has a smoky flavor, but the pork just melts in your mouth. My grocery stores are Italian-centric, so I ordered the chile powders online and they were not expensive at all.
By jbbbarker_4711929
Salt Lake City, UT
on July 06, 2010
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To Where do you get those ingredients... try looking in a mexican market. Maybe they are not plentiful where you live, but here in the west these chili powders are very easy to find locally. All regions have things that are specific to their cuisine. It does not make the recipe bad.
By bmn_chef12712819
midtown, 63
on June 15, 2010
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Promised myself if this recipe turned out I'd post my review.
First, this recipe is fantastic!!! It tastes amazing and since you can make it the day before to marinate, and cook the next day, it ranks very high on the convenience scale.
Cilantro, white onion and lime are all you need for these tacos. Don't be tempted to use salsas because they'll cover the wonderful flavor you get from marinating the meat.
Here are my keys to improving the recipe:
- Reduce the heat to 300? and cook for 1.75 - 2 hours
- Add Tbs of salt
- Reduce cayenne pepper by about 25%
Bonus Tip:
If you can't make your own corn tortillas, go to your local taqueria and buy a dozen fresh to use for dinner. The fresh tortillas make the meal.
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