1.Preheat conventional oven to 400°F. 2.Heat oil in saute pan over medium-high heat. Pat pork dry and season with salt and pepper as desired. Add to hot pan and sear on all sides until browned. Transfer pork to small saucepan over medium heat and add orange juice, lime juice, lemon juice, onion, garlic cloves, Mexican oregano, cumin and chicken broth; bring to boil, cover and transfer to oven and cook for 1 hour. Remove from oven, pull out pork and shred with two forks; keep warm. 3.In large mixing bowl, combine diced root vegetables, red onion, fresh thyme sprigs and season as desired with salt and black pepper, tossing while coating with non-stick spray. Spread vegetable mixture in a single layer across a non-stick baking pan. Roast in Preheated oven for 40 minutes or until crispy and tender. Remove from oven; keep warm. 4.Heat Mission® Artisan® Corn & Whole Wheat Tortillas according to package instructions. Place tortillas on flat work surface and divide shredded pork evenly and and top evenly with crispy root vegetables. Serve immediately with fresh orange wedges.
- Add black beans for even more protein and textural variation. - Fry tortilla in small amount of canola oil for a crispy version of this taco.
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