Mexican food is always a big hit with my family so I decided to roast a pork shoulder for mini street tacos. I found this Cooking Light recipe that looked good so I decided to give it a try. I adapted it a bit to suit our tastes. The pork smelled fantastic while it roasted all afternoon. The pork was tender and juicy and shredded easily. The sauce was VERY spicy so I only spooned enough on the shredded pork to give it juice and flavor without being too spicy for my kids. If you love spicy food then use all of the juice. I found some mini corn tortillas at the store that I couldn’t resist but you can use regular tortillas if you can’t find them. I made an Onion and Cilantro Relish, fresh Spicy Fire Roasted Salsa, and fresh Guacamole to go with the mini street tacos. They were a huge hit with all of us and I am looking forward to the leftovers for dinner tomorrow.
Preheat the oven to 325 degrees. Combine the onion, honey, cumin, cinnamon, garlic, chipotle chiles, and lime juice together in a blender. Blend until smooth. Set aside.
Heat the vegetable oil in a Dutch oven over medium high heat. Season both sides of the pork shoulder with sea salt, freshly cracked pepper, and garlic powder, to taste. Place into the HOT Dutch oven and sear all sides of the meat for 2 minutes each side. Pour the chipotle sauce over the pork shoulder then pour the chicken broth around the pork. Place the lid on the Dutch oven then place into the oven. Bake for 3-4 hours. Remove from the oven and carefully remove the extra fat from the meat. Shred the pork with two forks and place into a serving bowl. Spoon some or all of the sauce over the meat – depending on how spicy you want it.
Heat mini corn tortillas over an open flame, flipping every 15 seconds or so, until pliable OR heat in a dry skillet, flipping often, for a minute. Place the tortillas on a plate then top with pork, onion relish, salsa, guacamole, and cotija cheese. Serve immediately. Enjoy.