So we are entering a series of posts with no ingredient pictures. Not sure why I spaced. Anyways, I had half a pork butt in the freezer and decided to make this recipe. The sauce was tasty but I accidentally let the pork cook down to much and burn so I had to remake the sauce. Ooops!
- 3 pounds boneless pork butt (shoulder) or loin, preferably with some fat, cut into 2-inch chunks
- 1 1/4 cups freshly squeezed orange juice
- 1 1/4 cups water
- 1 1/4 teaspoons kosher or coarse sea salt, or more to taste
- 4 ancho chiles (2 ounces), rinsed, stemmed, and seeded
- 1/2 cup coarsely chopped white onion
- 4 garlic cloves
- 1/2 cup chopped fresh Italian parsley
- 1 teaspoon dried oregano, preferably Mexican
- 1/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper, or to taste
- 2/3 cup apple cider vinegar
- 3 tablespoons vegetable oil
- 16 flour tortillas, warmed
Place the pork in a heavy 12-inch skillet or Dutch oven. Add the orange juice, water, and 1 teaspoon of the salt and bring to a boil over high heat. Reduce the heat to medium and simmer for 40 to 45 minutes, or until most of the liquid has cooked away and the meat is lightly browned and has rendered most of its fat. Set aside to cool.