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Ingredients

• 1 boneless pork shoulder (4-5 pounds)
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons extra virgin olive oil (EVOO)
• 2 onions, cut into wedges, root ends attached
• 4 large cloves garlic, crushed
• 1 1/2 teaspoons oregano leaves (half a palmful), chopped
• 2 red chili peppers, thinly sliced, divided
• 4 bay leaves, divided
• 1 bottle Mexican beer (12 ounces)
• 2 cups chicken stock
• 4 oranges, juiced (about 2 cups)
• 1 chipotle in adobo, seeded and finely chopped, plus 1 tablespoon of adobo sauce
• 2 limes, juiced
• 1 1/2 cups white wine vinegar or white balsamic vinegar
• 1/2 cup sugar
• 2 small red onions, thinly sliced
• 1 cup sliced store-bought pickled jalapeño peppers or banana pepper rings, drained
• 1/4 head red cabbage, shredded
• 1 cup queso fresco, crumbled or 2 cups shredded Monterey Jack cheese
• 16 corn or flour tortillas, charred over open flame and kept warm in tortilla warmer or towel

Description

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