Cinco de Mayo Pork Tacos

Pork Filling:

4 lb. Boneless Pork Shoulder

1 LargePork Tacos Yellow Onion, Coarsely Chopped

½ Cup Orange Juice

3 Cups Chicken Broth

3 Cups Cheap White Wine

2 teaspoons Ground Cumin

1 Tablespoon Minced Garlic (more if needed)

½ teaspoon Coriander

½ teaspoon Oregano

1 teaspoon Chipotle with Adobo (found in Latin Markets)

3 Bay Leaves

Salt and Pepper to taste

Olive Oil

Corn Tortillas

Toppings (All Optional)

Cilantro, Chopped

Fresh Tomatoes

Sour Cream/Guacamole

Chopped Onions

To Cook the Pork:

Season the pork shoulder thoroughly with salt and pepper.

Heat approximately 3 Tablespoons olive oil in a heavy skillet over medium high heat.

Sear and brown the pork on all sides.  Make sure it all sides are browned.

Place pork in a crockpot or slow cooker.  (Note:  If you do not have a crockpot or slow cooker, you can cook the pork for eight hours in a 200 degree oven.)  Pour ½ cup of chicken broth and ½ cup of white wine over the pork. Add the onion to the crockpot.

Mix all remaining ingredients in a small bowl.  Pour over the pork.

Cover and cook on low for four hours.  Turn pork and continue cooking for another four hours.

When pork is finished:

Remove the pork from the crockpot and shred with a fork.

Heat the oil over medium-high heat in a skillet. Cook corn tortillas in oil, approximately 5 minute per side. Add oil as needed.

Place pork in the middle of the tortilla.  Top with cilantro, tomatoes, and sour cream/guacamole.